That all changed a couple nights ago, as I contemplated what to do with mushrooms remaining from the hash I had made recently (about which I apparently have yet to blog). I found this delicious recipe, for which we already had all the required ingredients except for the Marsala fortified wine itself.
|Photo: AllRecipes. Food photography is difficult, as I've often noted. Here is another example. The AllRecipes photo is far better than anything I could have taken. I'm not sure how their version turned out so orange, though.|
This was good but not great. I'm terrible at flattening meat and poultry so I didn't bother. I didn't add mushrooms either as my fiance hates them. The chicken was tender and flavor pretty good but I like the marsala dishes more from my favorite Italian restaurant. My fiance was neutral on this. I doubt I'll make it again.
In other words, "I did not make chicken marsala." Pouring Boone's Farm over fried chicken does not count.
In researching the Marsala wine, I figured out that Pinot Noir would probably be the perfect pairing, so I bought a bottle. When I got to the kitchen, I realized that there was a bottle of Malbec already open, so we used that instead. (Already-opened wine left over from the previous day is a rarity in
Casa Hayes-Boh.) The Malbec worked very well, but I now know both my food and wine selection the next time I am at Crispi's.