Chicken Marsala
From the brief research I did, this is considered an Italian-american dish because it was brought to America, became popular there yet is not popular in Italy (Sicily). One blog I found suggested it may have been invented by a Sicilian chef who was cooking for a French family living in Sicily. I actually stuck pretty closely to this one, apart from using red vermouth instead of marsala, dried thyme and no parsley (if I had fresh I would have…