CULINARY MONDAY: Marsala or Masala

Two very similar words, two totally different meanings.
Marsala: (sounds just as it's spelled) Italy's most famous fortified wine. These have a rich, smoky flavor, most of which comes from the oxidation during it's aging. It comes in dry (secco), sweet (dolce) & semi sweet (semisecco). It's uses range from aperitifs* (dry Marsala), used in desserts (sweet), or it's also great to cook with.
*An aperitif is an alcoholic beverage taken before dinner.
Chicken Marsala
2- Whole Chicken Breast, wrapped in plastic wrap & pounded flat.
Wondra flour for dredging
1-tsp- dry rubbed sage, or to taste
2 tsp- salt
1-2- tsp-pepper
2-tbsp of olive oil
2 cups of assorted mushrooms
1 cup dry Marsala
In a shallow flat dish, mix the Wondra, sage, salt & pepper. Warm an iron skillet with olive oil on medium. Dredge each breast in the flour mixture and cook in the oil for about 2 minutes per side to brown. Remove and set aside. Next add the mushrooms to the same skillet and saute a few minutes then add the Marsala and bring to a simmer. Place breasts back in pan and continue to cook about 10 more minutes or until breasts are done and sauce is thick & creamy. Serve with garlic mashed potatoes or skillet potatoes.

Masala: A fusion of varried Indian spices. Ranging anywhere from 2-10 different spices depending on the cook! It can include things such as corriander, mace, cardamon, cinnamon & tumeric. What we most commonly know is sold as Garam Masala.