recently we have been having more chicken, but I am not sure on a few
things, example, when my wifes makes Cicken Marsala, the flavor is
there but the chicken is leather stringy like, also I make a good
chicken Corn chowder, after the chowder is made, my wife has the chicken
ready to throw in, she boils the chicken and I cut it up again it is
tough and stringy testure, we are using good chicken breast ect, I am
about ready to try cooking chiken in a crock pot, for some reason a
local resturant has Chicken Marsala, I like my wife's flavor better, but
their chicken can be cut with a fork SO TENDER. any tips on how to get
the chicken tender, what are we doing wrong.

Chet