I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

Hi Matti! Glad your family liked it, it's the only way I make it now. I've always added leftover cooked rice to my dressing, so I throw that in as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

Ok, where were we? Oh yeah. After clicking to create a new Ideabook, you get to name it something awesome, like "Recipes and Tips I want to try!" Then below that you can add a description. You can type in whatever you wish, but don't be a smart aleck like this person... Also, you have the option of making it Public, or Private (in case you're embarrassed by the number of posts your saving. I don't embarrass easily!) Then click Create. ... And look at that! You have a new Ideabook! Whoo-hoo! Oh, but you want to save a post with a recipe in it, or some tip, or an idea? Okay... So head on over to the Cooking Forum of Garden Web (coz that's the best place to get recipes, help, tips, and inspiration, and also, it's where all the cool people hang out.) Now, you see a post that inspires you? Okay, see the Save button at the end of that post? Well, don't just sit there, click it! And you get this pop-up. So hit the arrow button and click on the Ideabook you want to put it in (the one you just created would be a good place), and type in (if you wish), a comment to remind you of why you saved that post. Like Jasdip's poppadoms. Never had one, never heard of them before, but sure would like to try them! Ok, click Save to Ideabook... Now, because Houzz thinks everyone should have their nifty Houzz save button, they ask if you want it (even if you already have the darned thing, like I do!). You can click that, or just click no thanks to get rid of the pop-up. And next time you go to your account, you can click on the new Ideabook you just created, and look at the various posts you saved : ) I'll just add this: It's a good thing to make that little note of why you saved the post (unlike me when I first started doing this), because you would otherwise have a zillion unlabeled posts, and what if you were looking for something specific? Have fun Jasdip! PS: I didn't know one could save posts to Ideabooks until recently. ...back to the sawdust and sweat : /