Originally Posted by gobblygook
You should season the chicken, which seasons the chicken. You should season the breading, which seasons the breading. You should season the sauce which seasons the sauce. You wouldn't make gravy for potatoes without seasoning the gravy, would you? You wouldn't season ONLY the gravy and have bland potatoes, right? Same idea.
Thanks - the analogy with potatoes and gravy doesn't really work because you can clearly taste the gravy, and you can clearly taste the potatoes independently of each other. With chicken Marsala, you can't really taste the flour, it's just melded into the chicken and/or the sauce, but it's not an individual element of the dish. It's not really a breading either (which one could taste separately from the other elements).
Let's say you're making a Bechamel, you're not starting with seasoned flour, salted butter and seasoned milk, right? You just build the sauce without seasoning, and season the sauce at the end. If you're doing any differently for a chicken Marsala, I wonder... why?