4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

1 cup sliced fresh mushrooms (3 oz)

1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes

Just A Splash Marsala 

Hot cooked pasta, if desired

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1) 1 Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2)  In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.​

3) Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.

4 egg yolks

4 tbsp caster sugar

1 teaspoon grated lemon peel 

Just A Splash of Marsala wine

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1) Put the egg yolks , sugar and lemon zest in a glass bowl and whisk in one direction until a paste forms. Add half the wine and whisk again until you have a smooth, thick custard with just a few bubbles.

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2) Place the bow over a pan of simmering water (the water must not actually touch the bowl) and carry on whisking while gradually adding the remaining wine. This can take 10 minutes or more, depending on how vigorously you whisk. The idea is to thicken the mixture with air and to warm it, so you might have to take the bowl off the heat every now and then to avoid cooking it through. The result should be a silky cream that is almost as thick as mayonnaise. The test for readyiness is that a Savoiardi biscuit will stand upright in the zabaglione once it has been poured into a glass.