Heat a large, heavy skillet over medium high heat, add the olive oil and heat until it shimmers. Season chicken with garlic salt and pepper and place in skillet, skin side down. Cook until the chicken is a dark golden brown and turn and brown the other side. Remove the chicken to a plate and pour the drippings into a cup. Deglaze the skillet with the chicken broth, stirring to get up all the brown bits. Remove the broth to a medium large bowl and add the marsala, lemon zest, lemon juice and salt and pepper.

Return the drippings to the skillet and, over medium heat, sauté the garlic, shallots and the mushrooms until brown. Add the flour and stir until you have a paste, adding more olive oil if necessary. Cook until the flour is a medium brown and add the broth and wine mixture and stir constantly until the broth thickens. Add the Bell’s and the capers. If you taste the sauce at this point and it is perfectly dreadful, don’t panic. It will taste very different when the alcohol cooks off. Cover and simmer over low heat until the chicken is cooked through, about 20 minutes.

Aword about the wine — Marsala is a fortified sherry style wine made in Sicily. It is available in both a dry and a sweet version. You need the dry version for this recipe. If you can’t find it, use any kind of white wine you like, only then it won’t be Chicken Marsala, it will be Chicken Chardonnay or Chicken Vigonier or whatever.

I served this with the white and wild rice mix made by Rice-a-Roni and the wild rice and the wine sauce complemented each other very well.

Sue Kleber