Page 15 - Italian-American Herald - September 2024

ITALIAN-AMERICAN HERALD
THROUGH THE GRAPEVINE
variation of his Chicken Marsala recipe for making it at home:
There are endless ways to incorporate wine into homemade meals that cooks like my Aunt Mary made. I guarantee TV chefs would be proud of her ability to balance a sauce with acid.
If you’re interested in learning more about cooking with wine, Walnut Hill College offers seasonal courses through
its Community Education Program at www.walnuthillcollege.edu. But if time is short and you’re looking for the CliffNotes, www.advancedmixology.com is a good resource. IAH
Natalie Pantaleo is a marketing communications consultant, brand strategist, and consummate storyteller based in the greater Philadelphia metro area. In addition to being a published features writer, Natalie is the author of “Lying Down with Dogs,” a novella globally released by The Awakened Press in September 2022.
I can still visualize my late aunt pouring a glass of “dago red” over her simmering veal scallopine.
SEPTEMBER2024 | ITALIANAMERICANHERALD.COM 15
Chicken Marsala Ingredients:
4-5 thinly sliced chicken breasts
1 cup of flour for coating the chicken
Extra virgin olive oil
1 teaspoon of butter
2 ounces Marsala wine
4 ounces Progresso beef bone stock Salt and pepper to taste
Chopped fresh parsley for garnish
Directions:
• Dredge chicken cutlets in flour to coat on both sides
• Season with salt and pepper
• Heat enough olive oil to cover the bottom of a sauté pan
• Sauté the cutlets in the olive oil until golden brown on both sides, then remove and set aside
• Add the Marsala wine and beef stock to the pan and allow the liquid to reduce
• Add the butter to the sauce
• Return the chicken to the pan to coat
• Add chopped parsley as a garnish (optional)
• Plate the chicken and pour the pan juices over the cutlets to serve
ADOBE STOCK
Marc Varalli presents guest Maryann Chilkatowsky with Chicken Saltimbocca at Scannicchio’s Italian Restaurant in Philadelphia.
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