Gorgeous Grandmas Love Chicken Marsala

Today is National Parents’ Day, Vanilla Ice Cream Day and Gorgeous Grandma Day. We’ve talked about Parents’ Day before, and we will again, but not this time around. I know, we’ve also talked about Gorgeous Grandmas too. Since I am a “Gorgeous Grandma” five times now, with a great grandbaby, too that’s going to be my focus today.

Not every gray haired lady is a grandma. Not every grandma has gray hair. Grandma is more a state of mind. It’s realizing that you still have a lot to give – love, wisdom, support and encouragement. Grandmas aren’t confined to the kitchen baking pies and cookies all the days of their lives. While there’s a lot of love baked into goodies from Grandma’s kitchen, older women have so much more. And there are so many children in the world without that Grandma persona in their lives. It’s sad in so many ways. Families tend to scatter these days. We don’t make it home for family dinners much less to Grandma’s house for Thanksgiving. That’s not always possible for a variety of reasons.

If you are feeling grandmotherly, flaunt that! Show the world your grace, your wisdom, your attitude. And most of all, show just how gorgeous you are where it counts – inside. That’s where true beauty can be found, and it’s the sort of beauty that doesn’t fade with the passage of time.

While not every Gorgeous Grandma loves Chicken Marsala, this Grandma sure does. Let me tell you, when the mushrooms and garlic and thyme were mingling in the skillet, the whole of the kitchen smelled delicious! Hope you have a wonderful day – and remember to give life everything you’ve got.

Creamy Chicken Marsala over Fettuccini
6 boneless Chicken thighs
3/4 teaspoon Salt, divided
1/4 teaspoon Black Pepper
3 Garlic Cloves, finely minced
1 tablespoon fresh Thyme Leaves
8 oz Cremini Mushrooms, sliced
1/2 cup Marsala Wine
3 tablespoons Cornstarch
1/2 cup Heavy Cream
12 oz Fettuccini

Spray a 4-quarte slow cooker with cooking spray. Season chicken thighs with ¼ teaspoon salt and the pepper. Place in the bowl of the slow cooker.

Peel and finely mince garlic, set aside. Strip Thyme leaves from sprigs, set aside. Clean and slcie mushrooms, set aside.

Spray a 10-inch skillet with cooking spray. Add garlic, thyme, mushrooms and the remaining 1/2 teaspoon salt. Cook over medium-high heat for about 4-1/2 minutes or until mushrooms are soft and the garlic is lightly browned.

Spoon mushroom mixture over the chicken thighs. Pour wine over the mixture.

Cover and cook on LOW heat setting for 4 hours. When the chicken is ready, bring a large stock pot of lightly salted water to a boil. Maintain boil until ready to cook pasta.

Remove chicken thighs from the cooker, cover and kepp warm. Ins a small bowl, stir cornstarch and heavy cream until well blended. Stir slurry into the liquid in the cooker. Cover, increase cooker to HIGH and cook for 15 minutes or until sauce has thickened.

While the sauce thickens, cook the pasta al-dente. Drain and keep warm.

When ready, spread pasta out on a large serving platter. Place chicken down the center of the platter. Spoon some sauce over the chicken and pasta. Serve remaining sauce on the side to drizzle as desired.

This rich Chicken Marsala is delicious with a nice salad.

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You, O Lord, are good and forgiving,
Abounding in kindness to all who call upon you