|Found on Sicily's western tip, the town of Marsla served as a major port city |
after the fall of the Roman Empire, called by Arabs
"the port of Allah," or "Mars-el-Allah."
Dating back to 19th Century Sicily, where Marsala wine is produced, this recipe also has conflicts of origin. Some say the English introduced to Italy. Some say it's French, who like to claim the origins of almost all dishes, and often rightly so. Others say the Arabs created it and now some even claim it's Italian-American! Almost all agree the best recipes come from our grandmothers and get slightly tweaked over generations. Growing up in New Hampshire's rural dairy country I can assure you my Nanna never made Chicken Marsala, but somehow this recipe has seeped into my DNA.
|Topped with freshly chopped parsley, the |
Chicken Marsala would've looked much more appealing.
12 thin boneless, skinless chicken breasts*
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 Tbsp. oregano
3/4 cup flour
4 cups sliced white mushrooms
8 Tbsp. butter
8 Tbsp. olive oil
1 1/2 cups marsala wine**
1/2 madeira wine
1/4 cup cream or half and half
1 pkg. stevia or 1/2 tsp. sugar
Freshly chopped parsley for garnish
*If not using thin chicken breasts already cleaned from your grocery, cut breasts in half and pound to a 1/4 inch thickness. Cut each piece, if necessary into serving sized pieces.
**I like to use a combination of Marsala and Madeira wine, but ok to use all Marsala.
Add flour, salt, pepper, garlic powder, oregano and flour to a large zip-lock bag. Drop in chicken. Seal and shake until all chicken pieces are coated evenly. Place chicken on a platter ready to saute. Save any leftover flour/seasoning from the bag.
ALL FOR TODAY!
TUNE IN AGAIN SOON!