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Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce.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 may have originated with English families who lived in western Sicily, where Marsala wine is produced. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter.

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  • Chicken marsala (en)
  • Pollo marsala (es)
  • Poulet au marsala (fr)
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  • Le poulet au marsala est un mets italien à base de blancs de poulet, de champignons et de vin de marsala. (fr)
  • Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce.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 may have originated with English families who lived in western Sicily, where Marsala wine is produced. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. (en)
  • El pollo marsala es un plato italiano hecho con filetes de pollo, champiñones y vino marsala.​ El pollo se cubre con harina, se saltea brevemente y se retira de la sartén, que entonces se usa para hacer una reducción del marsala. La reducción da al vino una consistencia parecida a la del jarabe, y la salsa se prepara añadiendo cebolla o cebollino, además de champiñón, hierbas y posiblemente otros ingredientes. La salsa se vierte sobre el pollo, que se ha mantenido caliente, y se sirve de inmediato.​ (es)
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  • Chicken Marsala (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Flickr_preppybyday_4843102799--Chicken_marsala.jpg
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  • Chicken marsala with mushrooms, red potatoes, red and green bell peppers, and pancetta (en)
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  • Italy (en)
region
  • Sicily (en)
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  • Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce.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 may have originated with English families who lived in western Sicily, where Marsala wine is produced. Slices of chicken breast are 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. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. (en)
  • Le poulet au marsala est un mets italien à base de blancs de poulet, de champignons et de vin de marsala. (fr)
  • El pollo marsala es un plato italiano hecho con filetes de pollo, champiñones y vino marsala.​ El pollo se cubre con harina, se saltea brevemente y se retira de la sartén, que entonces se usa para hacer una reducción del marsala. La reducción da al vino una consistencia parecida a la del jarabe, y la salsa se prepara añadiendo cebolla o cebollino, además de champiñón, hierbas y posiblemente otros ingredientes. La salsa se vierte sobre el pollo, que se ha mantenido caliente, y se sirve de inmediato.​ Un método alternativo es brasear las pechugas en una mezcla de marsala, mantequilla, aceite de oliva, champiñón y especias. El plato suele servirse acompañado de arroz pilaf, patatas o pasta. (es)
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