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Lately, we’ve been eating a LOT of poultry and seafood. I’ve been expanding my menu repertoire to include some old family favorites and came across this recipe for chicken marsala and decided I had to give it another try. Finding marsala wine in our old home town was at best difficult and I had resorted to using cooking wine. DON’T DO THAT! Buy the real deal, its fairly inexpensive and adds a wonderfully rustic flavoring that cooking wine just cannot.
You can use any chicken pieces you prefer, I’ve used leg quarters, thighs, and bone in split chicken breasts with success but simply buying a whole chicken and having the butcher cut it up is your best bet. So called authentic Italian recipes call for pounded chicken breasts on a plate of pasta, We prefer the more rustic version. As with all Italian dishes, the choice is yours!Print
All of the alcohol cooks out of the wine so this makes a wonderful family recipe! Let me hear how you choose to cook this traditional Italian meal.