My wife comes from a Sicilian family, so needless to say, her palate for Italian flavors is well developed. That being said, as snobby as she can be about Italian food, I’ve always wanted to prepare something traditionally Italian for her – and to execute it well.
I’m happy to report that last night, I hit a home run with an adaptation of Gourmet’s version of Chicken Marsala.

Let’s do it.
Ingredients:

1 3/4 cups chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 …