Pan-Fried Chicken with Marsala Mushroom Sauce — Scaloppine di Pollo al Marsala
Thinly pounded chicken cutlets dredged in flour and pan-fried, finished in a glossy sauce of dry Marsala wine, mushrooms, butter, and chicken stock — the US-restaurant standard rooted in the Sicilian original.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Slice mushrooms 5mm thick. Mince shallots and garlic. Warm chicken stock.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Add cutlets (you may need to work in two batches to avoid crowding), cook 2–3 minutes per side until deeply golden. Transfer to a warm plate.
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil. Lay mushroom slices in a single layer, cook 4–5 minutes without stirring until they release water and brown. Add shallots and garlic, cook 90 seconds until fragrant.
Reduce
Pour in Marsala wine, scrape up browned bits, simmer 2–3 minutes until reduced by half and syrupy. Add warm chicken stock and 0.5 tsp salt, simmer 2–3 minutes until sauce coats the back of a spoon.
Finish
Return chicken cutlets and resting juices to the skillet. Reduce heat to low, spoon sauce over cutlets, cook 1–2 minutes to warm through. Remove from heat, swirl in remaining 20g butter to gloss the sauce.
Plate
Arrange cutlets on warm plates. Spoon mushroom-Marsala sauce generously over the top. Scatter chopped parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.