This great little link was sent to us by Ann! For me, you can leave out the sardines, eggplant, and ricotta, but several of the desserts sound awesome, like the 7-layer chocolate cake! The actual article is from 2014, but food never goes out of date!
14 hrs ·
Happy #FoodieFriday! Which of these Sicilian dishes is your favorite?
However, surprise, surprise, no Chicken Marsala? Here is my favorite chicken marsala recipe, based on Ignazio’s!
Jana’s Chicken Marsala
Take your pounded thin skinless chicken breasts and pat them in a mixture of 3 parts flour, and 1 part cocoa, and about a tablespoon of cinnamon. Season with salt, pepper, and Italian seasonings. Saute them in a mixture of about a 1/4 to 1/2 cup of olive oil and half stick of butter. And can’t forget the freshly sliced/chopped whole clove of garlic, or leave the little cloves whole, and another tablespoon of cinnamon. 🙂 After getting crispy on both sides, add in about a cup of Marsala wine, use the darker sweet version. I also make another pan of the Marsala wine with more butter and olive oil and add my mushrooms to that. There never seems to be enough! Thicken the sauce if you like. Take out the chicken, spoon the mushroom sauce over chicken, garnish with freshly chopped Italian parsley, and serve immediately with your favorite pasta, and vegetable. Although, it seems common to serve with little roasted potatoes in Italy. Why not try it with a blood orange salad, also popular in Sicily? I found this recipe here:
And who can forget the famous and cute little video of Ignazio teaching us how to cook chicken Scalloppine alla Marsala! We’ve posted it before, but ever so cute!! (although, someone needs to tell him you really don’t want to use cooking Marsala…you want the real stuff!)