Chicken Marsala a la Mezzaluna
winter-spring 2002

INGREDIENTS
• 3 boneless chicken breasts
(trimmed of fat and sliced thin)
• Olive oil
• Salt and pepper
• Minced fresh flat-leaf parsley (optional)
• Fresh thyme (optional)
• Mushrooms (sliced thin)
• Carrots (sliced julienne)
• 1 cup dry Marsala wine
• 2-4 tablespoons heavy cream
• Angel hair or other pasta

PREPARATION

1. Season chicken breast with salt, pepper, thyme and parsley.
2. Coat large skillet with olive oil and set over medium-high heat.
3. Place chicken cutlets in the pan and sauté on both sides until brown.
4. Add the Marsala wine and cook until reduced to half or until the chicken is cooked.
5. Transfer chicken to a platter and keep warm.
6. Add mushrooms and carrots to the Marsala sauce and cook for two minutes.
7. Add cream, salt and pepper. The sauce should be smooth, not thick.
8. Add cooked pasta to the sauce and stir well.
9. With tongs, place pasta on plate. Top with chicken and vegetables, covering all with sauce.

Chef's Wine Tip:
I suggest that you choose a wine you would like to drink by itself. First, pick a good wine. The old rule about white wine with fish and poultry and red wine with meat made perfect sense in the days when white wines were light and fruity and red wines were tannic and weighty. Today, however, when most California Chardonnays are heavier and fuller-bodied than most California Pinot Noirs and even some Cabernets, choosing white versus red or vice-versa does not always work. If you like a wine, drink it with the food you enjoy, and you are bound to be satisfied.