Since I’m a creature of habit, I always order the yummy chicken Marsala, a to-die-for dish of sautéed chicken with mushrooms and a rich Marsala wine sauce. The platter is served with roasted potatoes and a fresh vegetable, always broccoli.
Covering the L-Dub keeps me busy and I need a good meal to maintain the energy level between interviews, blogging, reporting, researching and, well, just scouting the area for potential story ideas you’ll either love, hate or choose not to read.
The classic Italian dish always does the trick as it glides down my throat like a kid on a water slide. The dish, after all, has two of my favorite things — chicken and wine.
Chicken marsala dates to the 19th century, when it most likely originated with English families who lived in western Sicily where Marsala wine is produced.
I’ve never been to western Sicily, or anywhere in Sicily for that matter.
But it sure feels like Sicily — the toe of Italy’s boot — comes to me each time I step into Too Jay’s.