*Not to be confused with Chicken Masala | Serves: ~4 | Prep & Cook: ~ 40min-1hr
- Large sauté pan (6qts)
- Meat Mallet
- Tongs are helpful
- A Sharp Knife 🙂
- 4 skinless, boneless, chicken breasts1
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 Cup extra-virgin olive oil
- ~8 ounces (pint carton) White cap mushrooms cleaned, stems trimmed, and sliced ~1/4 inch thick
- 1/2 Cup Marsala wine (dry preferable)
- 1/2 Cup chicken bone broth (unsalted stock also works)
- 2 tablespoon unsalted butter
- 1/4 Cup chopped flat-leaf parsley
- Lay the chicken side by side on a cutting board and lay a piece of plastic wrap over them
- Tenderly (or angrily) pound them out with a mallet down to 1/4-inch thick.
- Put the flour in a shallow bowl and season generously with salt and pepper and mix
- Heat the oil over medium-high flame in a large sauté pan.
- When the oil is hot: Dredge both sides of the chicken cutlets in the flour, shake off excess and gently lay them into the pan
- Fry for ~5 minutes on each side until golden
- You should only need to flip once.
- Remove the chicken to a large platter or ideally a cookie cooling rack inside a warm oven.
- Lower heat to medium-low and add the the mushrooms and sauté until they are softened
- Pour the Marsala in the pan and bring to a simmer for a few seconds to burn off the alcohol.
- Add the chicken stock and simmer for a minute to reduce the sauce slightly.
- Add the butter and stir to mix well
- Correct seasoning with salt and pepper
- Return chicken to the pan and simmer gently for 1 minute to heat the chicken through.
- Usually served over rice, but couscous, or orzo would work well too.
This is a recipe Nana and Mom made for us pretty regularly, and money was usually tight. I encourage ‘upgrading’ the mushrooms to Chanterelle or Oyster for a light flavor, or Porcini for something a bit ‘meatier’. Enoki would probably be pretty cool, too.Love, Jimi
- Scaloppine dishes are basically chicken, veal, pork, etc., that are pounded thin, dredged and fried, often sauced with butter and a fortified wine (like Marsala). So take this method and apply it to a variety of stuff and you’ll get good results.
- 1Chicken breast has a “tender” (where “chicken tenders” come from), if you run your finger along the backside (non-smooth side) of the breast, a smaller piece will easily separate. Just pull it off and prep it with the rest or save them for, you know, chicken tenders. Although Tenders-Marsala is pretty awesome. Just sayin’.
- Work in batches, only fry what you can very comfortably fit in a fryer or pan.