Chicken marsala Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian "scaloppina" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions
Rumney wine not a "fortified" wine in the modern sense, rather a "cooked" wine ("vin cuit") to which boiled-down must (grape syrup) was added. Rumney was exported from Methoni in the southern Peloponnese (one English source calls it "Rompney of Modonn") and perhaps also from Patras and other ports. Although modern methods are different, the Mavrodafni of Patras might be regarded as a modern equivalent of medieval Rumney wine. At the same period, Monemvasia, on the eastern coast of the Peloponnese, was the centre for the export of Malmsey wine; Cretan wine was the third of the medieval trio of Greek wines