Marsala >> sherry, port, madeira, red wine, or more broth or stock with 1 to 2 teaspoons of sugar. Gluten-free? >> Omit the flour, or use a gluten-free alternative.

Preparation 1. In a small bowl, combine the salt, pepper and garlic powder. Pat the chicken breasts dry with paper towels and season both sides with the salt mixture.

Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4 to 6 thin pieces; season both sides of chicken with pepper, Italian ...

INSTRUCTIONS. Preheat your oven to 425ºF. Rinse the drumsticks and then pat dry. Sprinkle with the garlic salt, coating all the chicken. Let marinate for 20 minutes.

While the pancetta cooks, pat the chicken dry and lightly sprinkle both sides with salt and pepper. Put the flour in a wide, shallow bowl or pie dish, and set a large plate and serving platter nearby.

Chef Mennan Tekeli of Pa DeGennaro’s Restaurant, 4331 N. Ocean Drive, Lauderdale-By-The-Sea, 954-351-0310, agreed to share their recipe for Chicken Marsala with Marsala Wine Mushroom Sauce.