Sometimes two is better than one. Such was the case recently when I went searching for recipes for veal Marsala. It was one of my favorite dishes growing up, when, more often than not, I enjoyed it when we went to my family’s favorite neighborhood Italian restaurant in Brooklyn. Perfectly sautéed thin slices of veal and mushrooms napped in a buttery sauce laced with savory Marsala were served accompanied by a potato croquet and sautéed string beams. There was never any variation. It was always delicious.

I’ve always been a fan of Jamie Oliver. Perhaps it’s his relaxed, almost reckless, approach to cooking or the relative simplicity of his recipes that I find appealing. So, when I came across his recipe for “Chicken in Milk” adapted by Sam Sifton, on the New York Times “Cooking” website a few weeks ago, I thought I’d make it the subject of a post on my blog.