My Italian aunts had a small but well-chosen stash of liquor in their apartment in Rome. Amid the cognac, whiskey and various amari, there was always the distinctive white bottle of Vov, a sweet ...

My Italian aunts had a small but well-chosen stash of liquor in their apartment in Rome. Amid the cognac, whiskey and various amari, there was always the distinctive white bottle of Vov, a sweet li… ...

Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour.

Preparation 1. In a small bowl, combine the salt, pepper and garlic powder. Pat the chicken breasts dry with paper towels and season both sides with the salt mixture.

The sweetness of Marsala and honey complements the earthiness of carrots in a magical way. Don’t be daunted by the amount of butter: It brings the flavors together.

Stir in reduced chicken broth, cream, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt into mushroom mixture in skillet; bring to a boil over medium-high.

The dish is rooted in traditional Italian scaloppine, which refers to a thin, flattened cut of meat. In addition to chicken, you can find the term appended to veal, beef and pork.

Marsala “enriches our mind, body and soul, exuding confidence and stability,” says Leatrice Eiseman, executive director of the Pantone Color Institute, in the announcement.