Receta Chicken Marsala

--> I served Chicken Marsala one recent weeknight, Andrew asked if I was working Italian restaurant classics.  As part its 150th issue, Saveur magazine had published a collection of Classic Recipes which ran the gamut from Buffalo wings to Middle Kibbeh, from main courses to sweets and even classic cocktails.   And there in their midst was the recipe Chicken Marsala, made with delicate chicken cutlets, button shallots, garlic and, arguably, Italy’s most famous fortified wine, There’s little question that Andrew and my introduction to the dish was in restaurants where, as young boys, we thought ourselves very sophisticated ordering it.  The truth is, the dish have given…