For traditional' Chicken Marsala you have to use chicken cutlets (breast), mushrooms, and sweet white 'Marsala' wine.
The chicken cutlets are coated in flour, and then briefly sautéed ~ browned on both sides in a combination of butter and olive oil. Then, you remove the chicken from the pan, and use the juices remaining (adding a bit of chicken stock from earlier this week) in the pan to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions, as well as champion mushrooms and fresh herbs.
As
for the base, I think that a linguine pasta is perfect which should be
cooking off to the side in a rolling boil of salted water. When the
pasta is tender you are ready. If you want to slightly warm the chicken a
bit before serving, then lay the cutlets back in the skillet with the
sauce for a couple of minutes. Remove the cutlets and pour the sauce
over the pasta and the chicken ... serve immediately.
*This
dish can be made using inexpensive
semi sweet dry white wine; and, if you prefer not to use wine as
children will sit to the table, then just don't use any wine. To achieve a 'Marsala like wine' taste without using alcohol, add a good squeeze
of fresh lemon/lime juice, 1/4 tsp of dry apple vinegar or Worcestershire sauce and 1/4 tsp of honey or organic cane sugar.
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