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
- Season the chicken scallops with salt and pepper, then coat them with the flour and shake off excess.
- In a heavy 12 inch skillet, melt 2 TBLs butter and 3 TBLs olive oil over medium heat.
- When the foam subsides, add the scallops, 3 or 4 at a time.
- Brown them for about 2 minutes on each side.
- After they are browned, transfer them from the skillet to a bowl, leaving the film from the butter and olive oil.
- 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.
- Try to scrape any brown fragments left behind into the mixture. Return the scallops to the mixture in the skillet
- Cover the pan and simmer over low heat for about 8 minutes, basting the scallpos now and then with the sauce mixture.
- Transfer the scallops to a heated platter and add another
- 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.
- Slice the mushrooms and place them in a smaller skillet to
- 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.
- 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.
- Garnish with parsley and serve.
My guests always ask for more!!!! I’m sure yours will too.
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See you Thursday with a vegetarian frittata!
Straight from the THASC kitchen with Italian love!