This dish has its origins in traditional Italian scallopini from Sicily and is a staple throughout Italian-American homes. Pounding the chicken cutlets thin before cooking makes them terrifically tender, while deglazing the pan with Marsala and stock creates a quick, rich sauce. Use a dry Marsala wine for this recipe, and save the sweet versions for sipping or for whipping up a batch of after-dinner zabaglione.

Featured in: “150 Classic Recipes from Saveur’s 150th Issue.

Yield: serves 4 to 6
Time: 40 minutes


  • 1¼ lb. chicken breasts (about 8), pounded ¼ in. thick
  • Kosher salt and freshly ground black pepper
  • ⅓ cup plus 1 Tbsp. all-purpose flour
  • 5 Tbsp. olive oil, divided
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • 13 cup dry Marsala wine
  • 13 cup chicken stock
  • 1 tbsp. finely chopped parsley, for garnish (optional)


  1. Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.

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