For restaurateur Tony Tomassi of Nina’s Cucina in Spring Hill, FL, the fragrant aroma of Marsala wine deglazing a skillet after browning chicken breast and sautéing mushrooms brings back warm memories of his beloved Zio Luciano Spennato. Sadly, Luciano recently passed from COVID-19. Zio Luciano inspired Tony’s work ethic, family devotion, and passion for pizza.
Tony says, “Everybody always enjoyed having a nice Chicken Marsala on a Friday evening where we had fresh chicken, fresh portobello mushrooms, and delicious Italian Marsala wine sauce.” Grazie, Zio!
|Fall harvest Extra Virgin Olive Oil|
|1 cup flour|
|6 ounces chicken breast fillet|
|1⁄4 stick unsalted sweet butter|
|1 cup baby portobello mushrooms, sliced|
|2 ounces sweet Marsala wine|
|2 ounces low sodium chicken stock|
|1⁄4 teaspoon salt|
|1⁄4 teaspoon black pepper|
|1⁄4 teaspoon granulated garlic|