I would say that Italian Food is my favorite!

Chicken Marsala
source: blogchef
Ingredients:

• 2 boneless skinless chicken breasts
• 1 package fresh mushrooms (sliced)
• 1 onion (diced)
• 3 garlic cloves (minced)
• ¾ cup Marsala Wine (or **substitute)
• 1 tsp red wine vinegar
• ½ cup chicken broth
• ½ cup heavy cream
• 1lb penne pasta
• 1 cup Parmesan cheese
• 5 tablespoons butter
• 1 tablespoon olive oil
• salt and pepper (to taste)
• ½ cup fresh Italian parsley (chopped)

Directions:

1. Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips.
2. Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine (or substitute), chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan.
3. When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and ½ cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley. 

**Marsala Wine Substitute

• ½ c. of white grape juice
• 1 t. vanilla extract
• 1/4 c. balsamic vinegar