Chicken or Veal Marsala
Boneless chicken breast or veal scallopini browned in a frying pan and served with a simple Marsala wine sauce and sautéed mushrooms. Including mushrooms is optional.Based on a recipe from The New York Times Cookbook, Craig Claiborne, Harper & Row Publishers, NY, 1962, p 158.
Servings: 6 servings
- 1 pound white mushrooms stems trimmed, sliced
- 2 tablespoons olive oil
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 pounds veal or boneless chicken breast cut laterally into thin even slices
- 1/2 cup Marsala wine
- 1/2 cup canned concentrated chicken bouillon
- minced parsley for garnish
- In a 12-inch skillet, heat oil over medium heat. Add sliced mushrooms; sauté until cooked. Set aside in covered bowl to keep warm.
- In a pie plate combine flour, salt, and pepper.
- In same skillet over medium heat, add 3 tablespoons oil and heat until shimmering.
- Dredge meat in seasoned flour and place in single layer in skillet. Brown chicken in two batches, if necessary. Brown on both sides until slightly under-done and transfer to paper towel lined plate.
- When all chicken has been browned, return to skillet, add Marsala, cook one minute longer over medium heat. Transfer meat to warm serving platter; top with reserved mushrooms.
- Add bouillon to pan juices. Use whisk to scrape loose browned bits and bring to a boil. Add salt to taste. Pour over mushrooms and meat. Sprinkle with some minced parsley and serve immediately.
This recipe can be scaled up for a party. Instead of using chicken cutlets, cut chicken into nuggets and cook in a big batch.