quote:

Originally posted by RubyRose

Personnaly, I think chicken marsala probably originated as a good use of the leftover inch of wine in the bottle from the night before’s dessert with dinner guests.

Maybe the answer is to make another post asking for ideas and/or recipes for turkey tenderloins, cutlets or whatever you’ve got and you might come up with some different ideas instead of that yukky cooking wine.

I don’t understand what you’re saying. I get the first sentence–makes sense. But does the second sentence mean you don’t like Marsala and consider it "yukky cooking wine"–because we’ve already solved the issue of using stuff labeled as "cooking wine". She ordered some decent Marsala over the internet and it’s "in the mail" as they say.

Personally, I love Chicken Marsala (or Veal Marsala) as long as it’s made with good Marsala. I also do a variation where you put the sauteed veal scallops in a baking dish, cover each with a slice of provelone and a slice of prosciuto and pour your Marsala pan sauce over the top, then stick in the oven until the cheese melts.