Precious Art By Precious People

By: Maria Libera Vallone

One of my really favorite chicken recipes is chicken Marsala, a sweet cooking wine from Marsala, a Sicilian town in Italy from where it gets it’s popularity.

You can serve this dish with either chicken cutlets or scaloppine style (small bite-size pieces). Either way, make sure the chicken is lightly pounded so it is nice and thin.

To serve 4:

• 1 ½ pounds chicken scallops, pounded to ¼ inch
• Salt and freshly ground pepper
• Flour (I use Gold Medal WONDRA quick mixing flour)
• 2 TBLs butter
• 3 TBLs olive oil
• ½ cup sweet Marsala wine
• ½ cup chicken stock, fresh or canned
• 2 TBLs soft butter
• 1 box fresh mushrooms
• fresh Italian parsley to garnish

Directions:

1. Season the chicken scallops with salt and pepper, then coat them with the flour and shake off excess.
2. In a heavy 12 inch skillet, melt 2 TBLs butter and 3 TBLs olive oil over medium heat.
3. When the foam subsides, add the scallops, 3 or 4 at a time.
4. Brown them for about 2 minutes on each side.
5. After they are browned, transfer them from the skillet to a bowl, leaving the film from the butter and olive oil.
6. Add the Marsala and ¼ cup of chicken broth and boil the liquid quickly over high heat for about 1 to 2 minutes being careful not to let the mixture burn.
7. Try to scrape any brown fragments left behind into the mixture. Return the scallops to the mixture in the skillet
8. Cover the pan and simmer over low heat for about 8 minutes, basting the scallpos now and then with the sauce mixture.
9. Transfer the scallops to a heated platter and add another
10. ¼ cup of chicken broth to the sauce remaining in the skillet and boil briskly. When the sauce has reduced, and has a syrupy glaze consistency, taste it for seasoning.
11. Slice the mushrooms and place them in a smaller skillet to
12. Brown quickly in some butter. I always make sure not to cook them too much as they may leave a lot of water in the pan. Remove them from the pan while they are still chewy to the bite and place them with the scallops.
13. Stir in 2 TBLs of soft butter to the skillet and return the scallops and mushrooms to the skillet. Softly mix them in the sauce.
14. Garnish with parsley and serve.

My guests always ask for more!!!! I’m sure yours will too.
Please send your comments to Thasc’s blog: preciousartbypreciouspeople.org
See you Thursday with a vegetarian frittata!

-Maria

BUON APPETITO!!!!!!

Straight from the THASC kitchen with Italian love!

Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com