The Power of Wine!!!

This is one of my favorite Italian dishes. I tried this when I ate at Pasta Pomodoro for the first time and it hasn’t left my short-list since. I searched for the recipes on-line and in books but, each recipe had a different style. Well…I said to myself “why don’t I do it my own way since the only main ingredient in this recipe is Marsala wine!!!”

Chicken or Veal Marsala

4 boneless chicken thighs (I like using dark meat in this particular recipe)

1 large sliced portobello mushroom

1 cup marsala wine

2 tbsp olive oil

2 tbsp butter

2 tbsp flour

1 handful fresh sage

2 pinch salt & black pepper

Mix salt, black pepper and flour and dredge chicken and set aside. Heat pan with olive oil and butter. Fry sage and set aside. Pan fry chicken until cooked and browned, set aside. In the same pan sautee mushroom for 2 min or until cooked. Pour 1 cup of wine and simmer for about 2 to 3 minutes. Add the chicken and simmer for another 2 minutes or until the sauce is thickens. Top with sage. Served with angel hair garlic pasta and roasted vegetables.

Pair with Hogue Fume Blanc or Cline Zinfandel


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