This week as we head into the kitchen with Chef Arion Canniff from Cafe Bella, he shows us how to make an updated version of Chicken Marsala.
We started by breading the chicken with egg, seasoned flour and panko bread crumbs. Then we dropped the cutlet into the fryer, and added it to a sauce already coking on the stove.
The sauce is made from olive oil, sun dried tomatoes, garlic, mushrooms, butter and marsala wine.
To see what else is on the menu at Cafe Bella, check out their website.