Chicken Scaloppini Marsala with Mushrooms

Recipe Ingredients

Chicken Scaloppini Marsala with Mushrooms

Chicken Scaloppini Marsala with Mushrooms

1 cup dry white wine
1 cup raisins
4 boneless, skinless chicken breast halves, each 5 to 6 ounces, cut crosswise and diagonally into 2 equal pieces
extra-virgin olive oil, plus extra as needed
kosher salt
freshly ground black pepper
12 cup all-purpose flour
4 tablespoons unsalted butter, plus more as needed
12 cup chopped shallots
1 teaspoon finely chopped garlic
34 pound cultivated mushrooms, stems trimmed, caps thinly sliced
3 large leaves fresh sage, or 1 teaspoon dried sage
3 tablespoons hoisin sauce, or barbecue sauce
34 cup heavy cream
chopped fresh Italian parsley, for garnish
chicken stock or broth, or good-quality canned chicken broth, or water

Step-By-Step Instruction

Step 1 - Steeping raisins in wine: In a small sauté pan or saucepan, combine the wine and raisins. Bring to a boil over high heat; then, turn off the heat and set aside to steep.

Step 2 - Flattening the scaloppini: Coat the chicken breast pieces with a little oil. Place 2 pieces, spaced apart, in a large heavy-duty plastic bag. With a meat mallet or the bottom of a heavy small saucepan, gently flatten the pieces to scaloppini 14 to 13 inch thick. Repeat with the remaining pieces.

Step 3 - Flouring & seasoning the scaloppini: Arrange the scaloppini on parchment paper. Season on both sides with salt and pepper. Dust very lightly on both sides with flour.

Step 4 - Cooking the scaloppini: Heat 2 tablespoons oil in a heavy large skillet over high heat. Add scaloppini, working in batches to avoid overcrowding. Cook until golden brown, 2 to 3 minutes per side, turning once and adding a little butter. Transfer to a platter. Repeat with the remaining oil and chicken.

Step 5 - Sautéing the mushrooms: Spoon excess fat from the skillet. Add the shallots and garlic. Sauté until the shallots begin to soften, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes.

Step 6 - Making the sauce: Add the wine and, if you like, the raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Remove the sage. Stir in the hoisin and simmer to thicken slightly. Stir in the cream and bring to a simmer.

Step 7 - Saucing the scaloppini: Return the scaloppini to the pan. Simmer about 1 minute to rewarm them while stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little stock, broth, or water.

Step 8 - Serving the scaloppini: Divide the chicken scaloppini among heated serving plates. Spoon the sauce over and around the chicken. Sprinkle with more parsley.

Cook Like a Pro with Wolfgang Puck

Chicken Scaloppini Marsala with Mushrooms