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.

Chicken marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless chicken breast, seasoned with salt and lightly dredged in flour.

Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute. Add the chicken broth and return the chicken to the skillet.