Recipe of the Week: Chicken Scaloppini Marsala with Baby Bello Mushrooms
One of Italy’s favorite dishes comes from very humble beginnings. During the turn of the last century as Italy was becoming an unified country on the island of Sicily in a small town called Marsala a sweet wine was created using local grapes fermented in brandy. The simple after-dinner drink became so popular that it was exported all over Europe, including France, England and the rest of Italy. With its fame came the recognition by chefs and people from all walks of life and recipes using this golden nectar. They were brought to this country by Italian immigrants as they set out to find a better life in the New World. Today, scaloppini Marsala is found on the menu of restaurants all over the world and is a definite favorite at my dinner table and hopefully it will be at yours as well. Serves eight. (Chef tip: You can make the recipe using thin slices of chicken or turkey breast or thin slices of salmon or veal.)
4 chicken breasts, boneless and skinless, cut in half, lengthwise
1/4 cup dry porcini mushroom
2 cups Baby Bello mushrooms, sliced
1/4 cup seasoned flour*
1/4 cup dry Marsala wine
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon garlic, minced
1/4 cup extra virgin olive oil
1/4 cup clarified butter
Fresh Italian parsley, chopped for garnish
Salt and pepper, to taste
Soak the porcini mushrooms in Marsala wine. Lay chicken out on a cutting board and cover with plastic wrap, pound lightly with a meat mallet to make into scaloppini. Flatten and tenderize, do not pulverize.
Coat scaloppini with seasoned flour, dust off excess. Ladle butter and oil into saut pan and heat on medium heat. Allow butter and olive oil to heat. Test by sprinkling flour into it, when the flour sizzles, it is time to add the scaloppini.
Saut the scaloppini until lightly browned on one side and then flip over. Cook until lightly golden brown on both sides. Remove scaloppini to a dish and reserve. Add mushroom, drained porcini and garlic in the same pan and saut until soft. Season with salt and pepper. Add scaloppini back to the pan.
Add Marsala wine, stock and cream to the skillet to deglaze. Season with salt and pepper and reduce until thickened, about 10 minutes. Serve scaloppini with sauce and sprinkle with fresh parsley.
*Seasoned flour: Mix together 1 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/4 cup Parmigiano Reggiano cheese.