Chicken Marsala has always been one of my favorite dishes, and I’ve been indulging in it for years. Whenever I eat at an Italian restaurant, I quickly glance through the menu to look for familiar dishes, one of which is Chicken Marsala. And regardless of whether or not Marsala dishes appear on the menu, I often request Chicken Marsala made to order. Its rich and unique sauce, tender mushrooms, and perfectly prepared chicken make it hard for me to resist. Pasta – another of my favorite foods – pairs excellently with Chicken Marsala. While I’ve eaten Chicken Marsala often at restaurants, I have never prepared it myself before, so the midterm project provided a great opportunity for me to learn how to cook the dish I’ve enjoyed for so long. And despite being very familiar with Chicken Marsala in terms of its tastes and textures, I was quite unaware of its origins, and this project allowed me to delve into its backstory. Through my research, I was fascinated to discover the multicultural influences of Chicken Marsala; the multicultural nature of this dish reflects my own eating habits, as I enjoy many different cuisines.

I have always assumed that Chicken Marsala is a traditional Italian dish, so I was quite surprised to find out that the dish is not purely Italian but rather has had several cultural influences over the generations. Likely, Chicken Marsala originated in Sicily, an island that is part of Italy, but the dish has a significant French influence as well. The word “Marsala” (“Mars-el-Allah”) is Arabic for “the port of Allah” (“the port of God”), referring to the city of Marsala – a Western Sicilian city – which was formerly a significant port city. It is in this city (and its surrounding areas) that Marsala wine, an essential ingredient in Chicken Marsala, is made. Currently, the wine is often utilized for the purpose of preparing dishes, but it is also considered an “aperitif” (a drink before a meal) in Italy. Another surprising aspect of the dish is that despite not being a vegetable-heavy dish, Chicken Marsala is relatively healthy. The chicken, which contains low saturated fats, provides protein, vitamins, and minerals and can positively affect blood pressure and cholesterol. Chicken can also raise serotonin levels, which can improve one’s mood and sleep, as well as help reduce stress. Additionally, the mushrooms in Chicken Marsala are beneficial for the heart and contain a high calcium and fiber content. In my opinion, Chicken Marsala is an excellent dish for various occasions, whether a special dinner, a family celebration, or just a night out. As mentioned, Chicken Marsala is a popular dish at many restaurants in the US (though it is not a common dish in Italy anymore, and is now often referred to as an “Italian-American” dish). Also, it is sometimes a tradition for mothers and grandmothers of Italian-American families to make Chicken Marsala.

In addition to its rich and flavorful sauce, Chicken Marsala has a rich, multicultural history as well. Chicken Marsala’s Italian influence was likely intertwined with French influence. A plausible explanation is that in the early 1800s, Queen Maria Carolina of Naples and Sicily brought French chefs to Sicily because the existing cuisine was not satisfactory to her. These French chefs, or “monzus,” created the Marsala sauce and Marsala dishes, and Chicken and Veal Marsala came to be viewed as “elegant, refined” dishes. The ability to hire one of these French chefs indicated that a family was of the upper class, thus demonstrating that Marsala dishes were likely associated with the wealthy class in Sicily. It is also possible that there was a British influence. In 1773, John Woodhouse, a British wine merchant, traveled to Marsala, took note of Marsala wine, and exported the wine. Because of Woodhouse’s actions, Marsala wine became quite well-regarded in Britain and may have later evolved into Chicken Marsala in certain areas. Another theory has been raised by chef Fortunato Nicotra in New York, who believes that Chicken Marsala was created by Italian immigrants in the US to “recreate a flavor from their childhood, without access to the relevant ingredients.” This might indicate that there is American influence in Chicken Marsala, as Italian-Americans and restaurants have likely modified the dish and made it in different ways. This is emphasized by the fact that Chicken Marsala is often called an “Italian-American” dish. Furthermore, because there was significant Arab influence in early Sicilian cuisine, there may be some Arab influence in the dish, which might be reinforced by the fact that “Marsala” is an Arabic word.

While Chicken Marsala has Italian origins, I never realized the variety of cultural influences that helped shape the dish. Similar to the multicultural nature of Chicken Marsala itself, I indulge in foods from many different cuisines, despite the fact that I am from a singular cultural background. While I am most familiar with American cuisine and American Jewish cuisine, I also often eat Italian, Chinese, Japanese, Greek/Mediterranean, and Israeli cuisines. In my view, multicultural eating habits demonstrate the beauty of living in such a diverse country as the United States, where there is a vast number of cultures and cuisines that exist in one place. Overall, I was fascinated by my research of the history and origins of one of my favorite meals. As someone who has not cooked much, I also enjoyed going through the process of gathering ingredients, following and modifying a recipe, and cooking. It was a great experience to cook with my mom, and I ended up with a delicious dish to share with my parents. When I next savor Chicken Marsala in a restaurant, I will think back to this project and will have a much greater appreciation of both the origins of the dish and its unique preparation.