Special to The Advocate
Marsala chicken is easy to make and fancy enough to serve for a really nice dinner. The chicken is browned in butter then finished in the oven.
There’s some leeway in making this dish; the chicken breast halves can be pounded flat or left as halves. For the photograph, I left them whole.
The chicken cooks in the mushroom-wine sauce and near the end of the cooking time, mozzarella and Parmesan cheeses are sprinkled over the top and baked until lightly browned.
Marsala wine is a fortified wine imported from Sicily. You can buy it off the shelf in the large grocery stores in the oil and condiment section or spring for the better stuff from the liquor department or store.
You will find sweet or dry varieties. The sweet marsala is generally used in desserts though some chefs like to use the sweet in chicken marsala. I used the dry in this recipe.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.