Chicken Scaloppine Marsala

Scaloppine di Pollo al Marsala


Marsala Sauce:
4 tablespoons extra-virgin olive oil
5 large garlic cloves, thickly sliced
1/2 cup chopped onions
1/4 teaspoon red pepper flakes
1 cup Marsala wine
11/2 cups chicken broth
1/2 teaspoon ground black pepper
2 tablespoons softened butter mixed with 2 tablespoons flour into a soft paste (optional)

Chicken Scaloppine:
2 pounds chicken scaloppine, pounded thin
1 teaspoon salt
1 teaspoon pepper
6-8 tablespoons flour
8-10 tablespoons extra-light olive oil
4 ounces grated Romano cheese
Serves 4-6
Printable Version
Prepare the marsala sauce:
Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the onions and red pepper flakes, and cook until the onions begin to soften, about 2 to 3 minutes. Add the Marsala wine and stir up any brown bits that might be clinging to the bottom of the pan.
Boil for 3 minutes. Add the chicken broth and pepper. Bring to a boil once again and simmer for 15 to 20 minutes. If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before adding more of the paste, until the sauce reaches the consistency you like. Stir well and keep warm.
For the scaloppine:
Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightly with flour, shaking to remove the excess. Heat half of the olive oil in a large saucepan on high, and quickly brown half of the chicken on both sides for 2 minutes. Remove from the pan and place on a paper-lined platter. Cover with foil to keep warm. Add the remaining oil and repeat with the remaining pieces
of chicken.
Bring the Marsala Sauce to a boil, add the chicken, and reduce to a simmer. Cook for 3 to 4 minutes. Place the scaloppine on a serving tray, spoon the sauce on top and sprinkle with Romano cheese.
©2013 Nick Stellino Productions