Chicken Marsala / Scallopine di Pollo al Marsala

Chicken Marsala (Italian: Scallopine di Pollo al Marsala) is an Italian dish of chicken escalopes in Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are several varieties found throughout the different regions of Italy. The dish dates to the 19th century. It is believed to have originated with English immigrants who lived in the west Sicily, where Marsala wine is produced.

Thin slices of chicken breast are lightly coated in flour that has been seasoned with salt and pepper, briefly sautéed, and then removed from the pan, which is then used to make a reduction sauce. The sauce is made by reducing Marsala wine to nearly the consistency of syrup while adding mushrooms and garlic. The sauce is then poured over the chicken, which has been kept warm just before serving.

In an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. The alternative method is the method I prefer to use and is the method I will be presenting today.

Directions:

Start by pounding the chicken breasts to flatten them to about 1/2 of an inch thick. Wrap them in plastic cling wrap and set them aside until you are ready to use them.

Then begin to clean the mushrooms by wiping the caps with a paper towel. If the stems are tough, it is best to remove them. Slice the mushrooms to the desired thickness. I like mine to be on the chunky side. You can use any type of mushroom you like. Cremini, porcini, white button, or shitake are all acceptable choices, or as an alternative, different types can be mixed to create a mélange.

Sautee the mushrooms in heated oil or lard until golden brown. Do not add salt to the mushroom until you have nearly finished sautéing. Adding salt too soon will draw water out of the mushroom and cause them to steam rather than brown. It is best to season at the end of the cooking to achieve the desired result.

The cooked and seasoned mushrooms will be set aside and added to the sauce later.

The chicken breasts are dredged in flour that has been seasoned with salt and pepper.

The excess flour is then shaken off and they are sautéed in a shallow pan that has been preheated with the addition of olive oil, butter, and two garlic cloves and finely chopped shallots. Do not crush or slice the garlic. Leaving the cloves whole adds flavor to the dish. The whole clove will be removed later in the cooking process.

Sautee the chicken breast until golden brown on both sides and then remove them from the pan and set aside.

Deglaze the pan with the marsala wine and reduce by half. Remove the garlic cloves and add unsalted chicken broth to the pan.

Return the chicken breasts to the pan, add the mushrooms to the sauce, lower the heat to medium-low and continue cooking for about 10 minutes or until the chicken breast has reached an internal temperature of 165 F.

To finish thickening the sauce, add a mixture of corn starch and cold water or flour and warm water. A tablespoon of flour or corn starch to three tablespoons of water should be sufficient. Slowly add the thickening mixture to the bubbling sauce while stirring until the desired texture has been achieved.

All that needs to be done now is to taste, adjust seasoning if needed, plate, serve, and enjoy.

This dish is a quick, easy, and delicious meal that your family or guests will believe that you labored for hours to create. I say bask in the glory!

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I hope you recreate this dish. It is easy and quick, which makes it a great addition to your recipe box. I am certain you will use it often with great success.

Alla prossima!

Buon Cibo e Buon Appetito!

Chef John