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 |