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."
- 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
- 1⁄3 cup dry Marsala wine
- 1⁄3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)
Spaghetti and meatballs, veal parm, stromboli—this is our ultimate comfort food.