Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, minced garlic or shallots, and Marsala wine, and although traditional Italian versions of this dish are typically never served with pasta, some American based restaurants which serve Italian-American cuisine, such as Romano's Macaroni Grill, do serve this dish with pasta (capellini) and whole roasted garlic.
It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic, onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.
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