I had chicken marsala recipes. They were just a pain in the butt. There were mushrooms to shop for and slice. There were onions and garlic and then I needed the right milk for cooking. So I decided to try to make an easy version. These experiments did not go well. One attempt dissolved into an inedible sock flavored mass in the crock pot. Then I got inspired and this one came to me. Its so easy its kind of embarrassing. If you want something you can do with a kindergartener, or that a kindergartener can do with supervision, this is your recipe. There is no chopping, no dicing, no glass containers and no can openers.

This recipe is gluten-free, dairy-free, corn-free, nut-free, peanut-free and egg-free. It does however contain some soy so it is not suitable for anyone needing to completely avoid soy.

6 boneless skinless thighs
1 cup sweet marsala
16oz creamy portabello mushroom soup. I use Imagine Brand Portobello Mushroom soup which is availably widely and can be purchased by the case on Amason. It comes in a 16 oz septic pack with a screw off cap so no need for a can opener.
1 1/2 cups dried shiitakes broken up by hand into 1/2 to 1 inch pieces
pepper to taste
1 tsp herbed de provence (totally optional)
Rice or bread for serving

One non-reactive pot large enough to hold all ingredients comfortably
One wooden spoon
Measuring cups
Measuring spoon if using herbes de Provence

Put chicken all ingredients in a pot that will hold them comfortably.
Bring pot to boil over high heat
Turn heat down to medium and stir
Simmer until chicken is cooked through stirring occasionally
Add more pepper or salt to taste
Serve on toasted bread or on rice (I am partial to the precooked microwave kind myself)

Serves six.

Yes, that is the entire recipe.