(Note: measurements are from memory)

Chicken Marsala for Two
	- besides the pasta pot, this only requires 1 pan

Ingredients
	1 cast iron frying pan
	enough olive oil to cover bottom of the pan to 1/8 inch depth
	2 medium size chicken breasts, with the bones in
	salt&pepper
	
	1 pasta pot
	spaghetti or fettuccine to make 1/2 pound cooked
	
For the sauce
	1 tsp dried sage
	1/2 tsp fennel seed
	1/2 tsp dried basil
        1/2 tsp rosemary
	pinch dried crushed red pepper
	salt & pepper
	4 cloves garlic, crushed
	5+ green olives, sliced
	8-10+ cherry tomatoes, halved
	1 TBs sliced almonds or whole pine nuts
	1/4 cup chopped onion
	juice of half a lemon
	3/4 cup Marsala wine, or cooking sherry, or another dry wine
	1 TBs butter
	1 cup chicken stock 
	(Tip: I refrigerate fat&juice when I cook whole chicken. 1/2 cup saved chicken fat&juices + 1/2 cup water makes the stock)

Preheat oven to 475F.
On medium-high stove top, heat oil in pan. Season chicken generously with salt&pepper. Place chicken breast-side-down in the hot oil. Fry for 5 minutes until skin is light brown.
Turn off the range. Flip chickens to breast-side-up. Place the frying pan of chicken right into the oven. Bake for about 20 minutes until cooked through.

Remove the pan of chicken from the oven and place back on the stove top. Spoon off most of the fat, but leave at least 1 TBs. Set range to medium.
Melt butter in the pan. Start frying the chopped onion. Then add the tomato, nuts, olives and fry for a minute.
Add everything else to the pan. Hand crumble the spices as you add them. Allow it to simmer, partially covered to keep the chicken warm, but let some water evaporate.

Meanwhile make about 1/2 pound (when cooked) spaghetti or fettuccine.

When the pasta is finished, serve pasta on each plate, topped with a chicken breast and a generous amount of sauce.

Serve with wine to drink.