Chicken Scaloppine in Creamy Marsala Sauce

Lorraine and I had dinner at Canali’s in Schenectady, NY, when visiting one of Lorraine’s college friends. We had a veal dish that was absolutely delicious, and this was my closed attempt at recreating it.

Since I made this last I purchased Herbes de Provence. I’m going to try the recipe again, using that instead of marjoram. That may do it.

Chicken Scaloppine in Creamy Marsala Sauce

butter & olive oil for frying
1/2 lb mushrooms, washed & sliced in half
1 lb boneless chicken breast
cornstarch for dredging (or use flour)
1 cup Marsala
2 cups chicken stock
2 Tbsp lemon juice
1 tsp marjoram
salt & ground black pepper
2 Tbsp cornstarch dissolved in 1/4 cup cold water
1/4 cup whipping cream

Melt 2 Tbsp butter with 2 Tbsp oil in a large skillet over medium-high heat. Saute mushrooms until lightly browned. Remove and keep warm.

While the mushrooms are cooking, either pound the chicken breast to 1/8″ thick or slice 1/8″ thick. Dredge in cornstarch. After mushrooms are removed from the skillet, add more butter and oil (equal parts) as needed. Lightly brown the chicken, in batches as needed. As each batch is done, remove from the skillet and keep warm.

Increase heat to high and add Marsala to the skillet, scraping up browned bits. Let simmer until liquid is reduced to about 1/8 cup. Do not let this go dry — it will burn!

Add chicken stock, lemon juice, marjoram, salt, & pepper. Bring to a boil and simmer for 2 minutes. Add cornstarch dissolved in water, stirring constantly. The sauce will thicken a bit. Stir in whipping cream and simmer an additional 2 minutes.

Serve sauce over chicken and mushroom, with pasta on the side.

Notes: I actually made this with turkey cutlets. Should work fine with chicken or veal. Would also probably be good with boneless chicken thighs. I used 1/2 tsp salt and 1/8 tsp pepper when seasoning. This came out right.

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