Marsala Chicken is one of those classic Italian dishes not to be forgotten.
Cooking with Marsala has been a favourite of mine since my early days of working in old school "a la carte" restaurants in the UK.
I remember many Saturday nights serving the dish straight from the chef's bubbling sauté pans, dying to get a teaspoon and taste the leftover sauce but scared to be caught by the chef himself, a fate to be withheld. When I did it was pure magic.
Marsala comes from Italy, hence the "classic Italian dish" part and is a fortified wine not dissimilar to Port, Sherry and Madeira.
While Marsala is widely drunk as an aperitif it is equally at home in the kitchen used in dishes such as Tiramisu, Zabaglione, Risotto and, of course, Chicken Marsala.
Most supermarkets should stock Marsala but if you have trouble try a specialist wine shop.
Like the other fortified wines it doesn't last forever so once you open it you should use it within a couple of months.
Keep it in the fridge for freshness.
My version omits mushrooms which are included in the classic recipe and has a high content of Nutmeg which, I think, gives the dish an earthy depth.
Feel free to add whatever suits your taste buds but I would suggest trying the recipe "as is" for the first time.
As with most of my dishes it's easy to make and doesn't have a huge list of ingredients.
I have used chicken thighs as I think they have great flavour but you can use breasts or filets if thighs aren't your thing.
If you use chicken on the bone (as per my photos) you will need to extend the cooking time.