The reason I wrote the Reluctant Gourmet's Chicken Fortified wine Formed is because I couldn't find a chicken Fortified wine formula in my dozens of cookbooks that I actually liked. So I called my friend Cook Ricco, a nice friend and professional cook for over 30 years.

In fact this is the same formula his mom, who happened to be Frank Sinatra's personal cook for a number of years, instructed him once he was a boy. I am several excited and honored he shared it with me.

What does this formula different?

If you are looking for a simple formula with an ingredient list and a few manual on how to prepare chicken Marsala, this formula isn't for you. In my recipe, I explain every step in great detail so by the time you stop reading it, you wish be wholly available to go out and do the better Fortified wine sauce possible.

• Why heat your pan before starting to cook?
• Why coat the chicken cutlets with flour?
• What type of pan should you use and what size?
• What type of chicken should you use?
• What mistakes do most house cooks do once preparing this dish?
• What is the missing ingredient from most chicken Fortified wine Recipes?
• What is Marsala?
• What is "mounting" and how does it improve the sauce?
• What are several of the questions this formula answers?
• How to sauté properly so the chicken doesn't burn?
• How to support the sauce from becoming greasy?
• How to cook the mushrooms so they don't alter the taste of the sauce?