La Vera Cucina

Zio Luciano’s Chicken Marsala

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
  • ¼ stick unsalted sweet butter
  • 1 cup baby portobello mushrooms, sliced
  • 2 ounces sweet Marsala wine
  • 2 ounces low sodium chicken stock
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated garlic



Coat bottom of skillet with 1/8” inch of olive oil; heat over medium flame.

Dredge chicken breast in flour; lightly dust to remove loose flour.

Brown chicken breast on one side and then turn over.

When opposite side of chicken breast starts to cook upward to meet the finished side, pour off any oil not absorbed by the flour.

Add butter, mushrooms, salt, pepper, and granulated garlic; heat until butter melts and mushrooms begin to cook.

Carefully add Marsala wine, then chicken stock.

Gently stir until sauce reduces and thickens. Serves one generous portion.


About Marsala Wine

A fortified white wine, Marsala comes from Marsala, Sicily. Its characteristic robust flavor and aroma come from its multi-year “in perpetuum” aging system.

Casks from the oldest vintages are divided, making room for additional wine from the next oldest vintage, and so on.

Over years, gradual water evaporation progressively intensifies the remaining aromas and alcohol, making Marsala an especially popular flavor source in cooking!