How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Wednesday, December 16, 2015

Putting the Marsala in Chicken Marsala

When I go to familiar restaurants, I often debate (with myself) whether to get "the usual" or try something new. At nearby Crispi's Italian Cuisine, the result is usually a a quick decision to have the chicken marsala, because it is always satisfying. I never even really thought about making it myself, and was actually uncharacteristically uncurious about what it actually is.

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.
The rest of the story is simple: I followed the recipe without any modifications, and it was delicious. I do need to share something amusing from the web site, though. Listed as the "most helpful critical review" is this gem:

     January 22, 2003
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.

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