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Stine Christiansen, Thomas Steinmann | Props: Le Creuset
Home Food & Drinks Recipes Cooking Scaloppine al Marsala

Scaloppine al Marsala

Huhn
Italienische Küche
Champignons

The southern Italian original is veal escalope - but it's at least as good with chicken fillet!

Redaktion

Cooking time: 30 minutes

Ingredients (4 servings)
3 Chicken breasts without skin
65 g plain flour
2 tablespoon(s) Vegetable oil
90 g Butter
200 g brown mushrooms, sliced
2 tablespoon(s) Shallots, finely chopped
180 ml Marsala wine
180 ml Poultry stock or chicken soup
2 tablespoon(s) flat-leaf parsley, finely chopped
Salt
Pepper
  • Cut the chicken breasts in half lengthways. Season with salt and pepper. Turn in flour and carefully tap off excess flour.
  • Heat the oil in a large frying pan over a medium-high heat. Fry the chicken cutlets in batches until golden brown - about 2-3 minutes per side. Cover with aluminum foil to keep warm.
  • Melt 45 grams of butter in the same pan. Add the mushrooms and shallots and sauté over a medium heat for about 10 minutes until the mushrooms have lost their water and are lightly browned and the shallots are soft and fragrant.
  • Deglaze with the Marsala and chicken stock, bring to the boil briefly and season with the remaining salt and pepper. Reduce the sauce by half over a medium heat - it should be creamy and aromatic. Stir in the remaining butter.
  • Return the fried chicken pieces to the pan and leave to stand in the sauce for about 5 minutes. Sprinkle with freshly chopped parsley and serve immediately.
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