VEAL OR CHICKEN SCALOPPINE MARSALA

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Veal or Chicken Scaloppine Marsala image

This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala

Provided by Lavender Lynn

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs veal or 1 1/2 lbs chicken, 8 to 10 Slices of meat cut scaloppini style
3 tablespoons flour, scaloppini (for dredging)
3 tablespoons olive oil
1/2 cup dry marsala wine
1/4 cup water
2 ounces butter
salt and pepper
some parsley, chopped
3 tablespoons olive oil
1 small onion, diced
1 cup mushroom, sliced

Steps:

  • Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
  • In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
  • Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
  • Arrange on a serving dish; top with its sauce and some chopped parsley.
  • To add mushrooms:.
  • Prepare scallops as per above directions and set aside.
  • In the same skillet, heat 3 tablespoons of oil over a medium heat.
  • Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
  • Place in a colander to drip any excess oil and return to the skillet.
  • Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
  • Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

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