Tonight is chicken scaloppine with marsala night! London has been gaining momentum as a global culinary destination for years and isn’t bowing out anytime soon. Take a trip around the city with distinguished food writer and London native Aleksandra Crapanzano as she hunts down some of the best recipes in town, like this hearty chicken dish.
Keep a bottle of Marsala stashed in the back of the cupboard and you will find yourself returning to this speedy recipe every few weeks, never growing weary of it. Jacob likes it with creamy mashed potatoes, and though I’m always loath to argue with creamy mash as an accompaniment, there are also egg noodles, orzo, mushroom ravioli, gnocchi — the choices are many. If I’m in the mood for extra sauce, I simply use more mushrooms and another splash or two of Marsala. Make it as you want to eat it — never a bad rule to cook by.
You can ask your butcher to cut the chicken breasts into scaloppine, or you can do it yourself. It’s really quite easy.
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup mushrooms (such as cremini, chanterelles or porcini), stemmed and sliced
- 2 tablespoons unsalted butter
- 1/2 cup dry Marsala, white wine or dry to medium sherry
- 1 tablespoon chopped flat-leaf parsley
For the chicken
To cut the chicken into scaloppine, lay a chicken breast on a cutting board, hold a sharp knife parallel to the cutting board and cut the chicken into slices that are 1⁄4 inch thick.
Preheat the oven to its lowest setting.
Season the scaloppine with salt and pepper, then lightly dust with flour. Warm the oil in a wide pan over high heat. Working in batches, add the scaloppine and fry, turning once, until nicely browned on both sides. Transfer to a baking sheet and keep warm in the oven, as you cook the remaining scaloppini and the mushroom sauce.
Once all of the scaloppine has been cooked and is in the oven you can begin making the mushroom sauce. Add the mushrooms and butter to the hot pan and cook over high heat until the mushrooms are nicely browned.
Return the chicken to the pan and carefully add the Marsala away from the heat. Cook over high heat until the sauce has thickened. Season with salt and pepper, add the parsley for a touch of color, and serve immediately.