Chicken Scaloppine Alla Marsala

Michael Vyskocil, David McFarland/Hanover Studio of Photography

Posted by
Michael Vyskocil
Oct 5, 2006

Today, Recipes will share a wonderful family recipe for chicken scaloppine, a classic Italian dish enhanced by the robust flavor of Marsala wine and the herbal accents of basil and Italian flat-leaf parsley.

Scallopine refers to meat that has been pounded thin, breaded and sautéed until golden brown. The easiest way to do this is with a meat mallet; use the flat side and pound from the center to the edges of a piece of meat until an even thickness is achieved.

This dish is perfect for family gatherings or for a relaxing dinner with friends. Simple to make, it will fill your kitchen with an aroma that will tempt everyone who walks through your door.

Chicken Scaloppine Alla Marsala

Serves 4

4 medium skinless, boneless chicken breast halves

1/2 cup all-purpose flour

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cloves garlic, minced

1 cup plum tomatoes, chopped

1/2 cup Marsala wine

2 tablespoons freshly squeezed lemon juice

3 tablespoons finely chopped fresh basil

2 tablespoons finely chopped Italian flat-leaf parsley

1 lemon, thinly sliced into rounds (optional)

Sprigs of fresh thyme, for garnish

1. Place each chicken breast between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a 1/8-inch thickness.

2. Place flour in a shallow dish, and season with salt and pepper. Lightly coat each chicken breast with flour mixture; tap off excess.

3. In a large skillet, heat butter and oil over high heat until very hot but not smoking. Brown chicken pieces, 30 seconds to 1 minute per side. Remove from heat; transfer chicken pieces to a serving platter. Set aside; cover to keep warm.

4. Reserve any drippings in skillet. Add garlic to skillet; cook over medium heat for 1 minute. Add tomatoes to skillet. Pour Marsala and juice into skillet; scrape pan with a wooden spoon to loosen browned bits from bottom. Stir in the basil and parsley. Add fruit slices, if using; continue to cook until sauce thickens, 4 minutes more. Transfer fruit slices to reserved platter with chicken pieces. Pour sauce over meat. Serve garnished with thyme sprigs.