Of the many ways to enjoy chicken, Chicken Marsala is among the tastiest dishes there is. The wine in the dish imparts an earthy, deep flavor, as does the addition of fresh mushrooms and prosciutto, the Italian word for “ham.” Chicken Marsala is a popular entrée in Italian restaurants and relatively easy to duplicate at home. It is also a satisfying and filling meal, especially when accompanied with fettuccine pasta or, if you prefer, rice or some small red potatoes seasoned with garlic and rosemary. When making Chicken Marsala with boneless chicken breasts, it is important to pound them thin with a mallet, making them a good substitute for costlier veal cutlets, which is classically used to make the dish. Chicken Marsala can be put together quickly, making it ideal for a mid-week meal, but it is also elegant enough for serving to weekend guests. A mixed green salad dressed with simple vinaigrette is nice with Chicken Marsala, as well. Marsala wine should be a staple in the pantry, along with other fortified wines such as sherry, port and Madeira, as they can be used in a number of recipes, including desserts, such as trifle, Sabayon, zabaglione, tiramisu and more.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.