by Robert Giles

Sometimes the hassle of reservations can put a damper on a romantic evening. In those cases, I look to some of the classic dishes that have been in Italian restaurants for ages as my inspiration. With a few flowers and candles at the table you can set a very personal atmosphere.

Generally, chicken marsala is my go-to dish, as it is easy to prepare and has a rich and savory sauce. Here we will look at some classic pairings so you can set up your own easy romantic evening.

Classically, you want a wine that is medium to light bodied with strong fruit notes to pair with your chicken dishes. I won't stray too far from that as I feel a fantastic pairing will be Vietti Barbera d'Asti. This ruby red medium-bodied wine has strong notes of cherry with hints of vanilla. Soft tannins will let the rich marsala sauce shine through while a strong acidity will help to balance the pairing.

Pinot Grigio is a common white wine pairing. For this dish, I choose to go with Olianas Vermentino. The slightly bigger body allows the wine to stand with the thicker sauce while the floral and citrus flavors complement the light sweetness. This may not be the most familiar Italian wine but it can easily become a new favorite.

As a way to accentuate the stronger flavors of your typical chicken marsala I would suggest a more rustic red. Sella Mosca Cannonau will have the lighter fruit flavors you would want in this pairing with its red cherry and raspberry notes. Along with those flavors you get polished tannins and hints of spice from the barrel aging.

Perhaps one of my favorite wines to pair with this dish is the Palazzo delle Torre Allegrini. This wine seems at first to go against those classic pairing ideas but it is fantastically complementary. The clove and black pepper notes will accentuate the light sweetness and hints of almond that you can get from the marsala sauce while the lightly dried fruit notes and soft tannins will complement the rich and savory notes.

Romantic dinners don't always have to mean a night out. With just a little time in the kitchen and some thoughtful mood setting you can make your own memorable night right at home. Sometimes it is the personal touch that can make things even more special.

With these pairings you are well on your way but Colonial’s wine experts can help you find that perfect pairing for any other dish as well. We are always happy to help make any night special. Cheers!

INGREDIENTS:

• 1 ½ pounds chicken breast sliced in half and pounded ¼ inch thick
• 1 cup of all-purpose flour
• 1/3 cup of vegetable oil (enough to just cover the bottom of a medium skillet)
• 4 tablespoons butter
• 8 ounces sliced button or baby bella mushrooms
• 1 medium shallot, finely diced
• 4-5 cloves of garlic, minced
• 2/3 cup of chicken broth
• 2/3 cup heavy cream
• 2/3 cup dry marsala wine
• 3 teaspoons dried thyme
• 2-3 tablespoons chopped fresh parsley for garnishing

DIRECTIONS

1. Salt and pepper both sides of the chicken breast and set aside.
2. Heat the oil and 2 tablespoons of butter in a medium skillet.
3. Dredge the chicken lightly through the flour and shake off the excess. Fry in the oil for about three minutes on each side until golden brown. Set aside in a warm oven.
4. Melt the remaining butter in the skillet and sauté the mushrooms until they are slightly wilted. Add the shallots and garlic, sauté until fragrant.
5. Add the marsala wine, chicken broth, cream and thyme. Bring to a boil and reduce to a simmer. Reduce the sauce until it just coats the back of a spoon, about 10 minutes.
6. Plate the chicken and cover with the sauce, garnish with parsley.