Light a few candles, cook your delicacy, play Dean Martin music and ‘Poof,’ you’re in Italy

Here is a simple and delicious dish that you can have on the table in no time at all. I’ve come to master this recipe as it was my nephew, Marty’s favorite and requested it every time he came to visit. You can make this with either pounded out chicken breasts or simply with chicken tenders. This can be served over pasta or goes well just alone with a side of broccoli. chicken Marsala is an Italian American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Here is your shopping list:

1-1/2 lbs. of thinly sliced chicken breast cutlets (about 6-7) or chicken tenders

Garlic infused olive oil (I use this for guest that have an intolerance to fresh garlic)

Unsalted Butter

12 oz sliced mushrooms (cremini)

1 C Marsala wine (you can opt for nonalcoholic Marsala Wine at the grocery store, but the flavor may be a bit different)

¾ C chicken Stock

Italian Flat Leaf Parsley (finely chopped)

1 tsp fresh squeezed lemon juice

Flour for dusting

Kosher Salt and Course Pepper

Start off by taking the chicken breast and pound out to about ¼ inch thickness or just use chicken tenders as they are. Sprinkle chicken with baking soda on both sides (not too much) and rub in. Set aside so it can tenderize.

Take the mushrooms and put into a non-stick fry pan. Do not add oil, butter or salt and pepper. (Fun Fact: Did you know that the best way (and only way I do) to cook mushrooms is over high heat stirring until you see them start to turn golden brown. The mushrooms will then start to cook in their own juices. This will give the mushrooms a firm and not chewy texture. High end restaurants use this method).

Once they are cooked through, remove them from the pan, sprinkle with salt and pepper and set aside.

Take a separate and larger frying pan on medium high heat and add 1 tablespoon of butter and garlic infused oil. Dredge the chicken on both sides and add to the frying pan once the butter has melted and incorporated into the oil. Cook until golden brown (2 minutes on each side). Remove the chicken onto a plate and tent. Repeat with the oil and butter and the rest of the chicken. While the chicken is tenting, take the pan that you cooked the mushrooms and place over high heat. Once heated, add the 1 cup of Marsala Wine to deglaze. Scrape the bottom of the pan. Then add that liquid to the hot pan that you cooked the chicken. Add the ¾ cup of Chicken Broth. Scrape to deglaze. Add the lemon juice and mushrooms. Stir. Add back in the Chicken and juices. Add in some of the chopped parsley. Continue to stir and let come to a boil. Reduce the heat to a simmer for about 3 minutes. Remove the chicken and cover.

Continue to cook the liquid and mushrooms until it reduces and thickens. Remove from heat. Take 2 Tbsp. of cold unsalted butter. Add to the Marsala gravy gently swirl to get a creamy texture. Pour over the chicken. Sprinkle with parsley and serve.

“We forget that this popular dish was the result of a special wine. Marsala is a city on the West Coast of Sicily. It is special for two reasons. It is made with only Sicilian grapes and the techniques used in extracting the grape have been passed down for centuries. Slow cooked grapes turn this wine into a sweet but dry after dinner delight. So, where did the chicken Marsala dish come from? Legend has it that French families, living in Sicily during the Napoleonic wars, wanted a dish similar to their old country roots, made with gravy. A Sicilian chef whom lived with one of these families created the dish to mirror their request. The popularity of the dish grew during the Italian migration to the U.S. during the early 1900s. Being that the majority of Italian immigrants are from Sicily, they took their secluded regional dish and made it with ingredients they found here in the “States.” That’s why it’s not surprising that this dish is much more popular here than in Italy.” – Gaetanosonline.com

Thecia DeLap is not only a successful mortgage lender for VanDyk Mortgage Corporation, but is also an Italian culinary artist who knows her way around the kitchen and has experience cooking, catering, entertaining and planning for large corporate events as well as smaller gatherings. To reach her, you can email her at thecia1@hotmail.com or message her at: http://www.facebook.com/vandykmortgagethecia