Chicken Scallopine al Marsala

Thin chicken cutlets pan-seared and finished in a glossy Marsala wine and mushroom sauce.

Ingredients

• 1 1/2 lbs chicken breast cutlets, pounded thin

Salt and freshly ground black pepper

• 1 cup all-purpose flour, for dredging
• 3 tablespoons extra-virgin olive oil
• 8 oz cremini mushrooms, sliced
• 1 shallot, minced
• 3/4 cup dry Marsala wine
• 1 cup chicken stock
• 3 tablespoons cold unsalted butter
• 2 tablespoons chopped fresh parsley

Directions

1. Season the cutlets with salt and pepper and dredge lightly in flour.
2. Heat the olive oil in a large skillet over medium-high heat and sear the cutlets until golden, about 2 minutes per side; transfer to a plate.
3. Add the mushrooms to the skillet and cook until browned, about 5 minutes. Add the shallot and cook 1 minute.
4. Pour in the Marsala and reduce by half, scraping up the browned bits.
5. Add the chicken stock and simmer until slightly thickened.
6. Return the cutlets and any juices to the pan and warm through. Swirl in the cold butter until the sauce is glossy.
7. Sprinkle with parsley and serve.

Notes

Lidia Bastianich’s chicken scallopine al Marsala, a quick weeknight Italian classic.