Recipe Category: Main Courses
Chicken Scaloppine with Marsala Mushroom Sauce
A quick as a flash recipe that turns chicken fillets into a restaurant style dish.
|Preparation Time:||10 minutes|
|Cooking time:||15 minutes|
- 2 large or 3 small chicken fillets, skinned
- 1 bunch sage, thyme or rosemary
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 50g butter
- 1 onion, finely chopped
- 200g button mushrooms, sliced
- 1 cup marsala or white wine
- 1/2 cup cream
Remove the tenderloin from each chicken fillet. Cut the rest of the fillets in half horizontally. Place all chicken pieces on a layer of plastic wrap, season well and press a few sage leaves onto each piece. Cover with another layer of plastic wrap. Using a rolling pin, gently batten out to even thickness. Heat the oil and butter in a frypan and brown the chicken on both sides. Remove. Sauté the onion in the pan until translucent, add the mushrooms and sauté until softened. Add the marsala, cream and 1 tablespoon chopped sage leaves to the pan and simmer until thickened. Season to taste. Return chicken to the pan to heat through. Serve over soft polenta, rice or mashed potato, garnished with extra sage leaves.
Bring 2 cups chicken or beef stock to the boil, whisk in 1/2 cup polenta and cook, stirring over medium heat until thickened. Allow to stand for 5 minutes, stir in 50g butter and season to taste. If polenta thickens too much, adjust with a little boiling water.
Substitute chicken with 1 large eggplant, cut lengthways into 1cm thick slices. Dust with flour and season with salt. Panfry as per chicken, ensuring the eggplant is golden brown and proceed as above.