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Chicken Scallopine Marsala (Classic Cooking) by


4 boneless, skinless chicken brreasts
1 c flour
4 T chopped shallots
olive oil
3/4 c dry marsala wine
1/2 c chicken stock
1 lb button mushrooms, sliced
juice of 1/2 lemon


Slice chicken breast in half and pound slightly. Season with s&p and coat with flour. In a hot pan with very little oil, saute the scallopine on both sides; chicken will be browned but not fully cooked. Set aside.

Degrease the pan. Sweat shallots in a little butter, deglaze with the dry marsala wine; reduce liquid by 1/2; add chicken stock.

In another pan, season the sliced mushrooms, and saute in a little butter. Strain sauce over mushrooms.

When ready to serve - finish cooking the chicken in oven, reduce the sauce to perfection. Place fully cooked chicken breast on dinner plate and pour marsala/mushroom sauce over chicken.

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