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Bill's Chicken Scaloppine with Marsala |
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written
by Cara Lane / 07.04.2004 |
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Recipe Name |
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Chicken Scaloppine with Marsala
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Category |
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Secondo (Second Course)
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Ingredients |
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Three tablespoons oil, one pound thinly sliced chicken breast, three ounces of plain flour, salt, freshly ground pepper, eight tablespoons Marsala wine, and one and half ounces of butter.
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Instructions |
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Heat the oil over medium-high heat in a heavy frying pan. Dip the chicken in flour, coating both sides. Shake off excess flour. When the oil is quite hot, slip the scaloppine into the pan and quickly brown both sides, which should take less than a minute for each side if the oil is hot enough. Transfer the browned meat to a warm dish and season with salt and pepper.
Tip the frying pan and draw off most of the fat with a spoon. Turn the heat on to high. Add the Marsala and boil briskly for less than a minute, spraping up and loosening any cooking residue stuck to the pan. Add the butter and any juices that may have been thrown off by the scaloppine in the dish. When the sauce thickens, turn the heat to low and add the scaloppine, turning them and basting them with the sauce once or twice. Transfer the meat and sauce to a warm dish and serve immediately.
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Story |
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Bill prepared this meal for us on August 28.
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