Now that I’ve eaten the equivalent of my body weight in Cannoli (no regrets), I happen to have some leftover Marsala. Hmm. What’s a girl to do? (Besides make more cannoli?). It is time to master a classic. Chicken Marsala. If you’re a mushroom and prosciutto lover like me and the Mister both are, then you’re in luck. If you aren’t the kind of person who likes cooking with wine, then I would suggest you try Julia Child’s Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) instead of trying to omit the wine from this Chicken Marsala recipe. After all, if you take the Marsala out of Chicken Marsala, you just end up with Chicken. Not that there’s anything wrong with that. (Seinfeld reference… anyone else a fan?)
In Italy, Chicken Marsala would likely be served as its own course. In the U.S., we don’t do the multi-course meals so much. If you’re wondering what to serve alongside your Chicken Marsala, may I suggest making a Parmesan Risotto, and some good crusty bread to sop up the Marsala sauce?