Chicken scaloppini with mushroom and marsala

Chicken scaloppini with mushroom and marsala. And I gotta tell you, every time I think about this dish, it reminds me of my old days at the farm with my grandma. First thing you need to learn how to do is how to cut the chicken to make the scaloppini.

Why You’ll Love This

I gotta tell you, every time I think about this dish, it reminds me of my old days at the farm with my grandma.

To me, it’s a revival of a recipe that is as old as the world as far as I’m concerned. Something that was quite popular in my house.

And great dishes do not require classical sauces that take many, many hours for reduction, clearing, degreasing. This is something fun that you can make for your family, for your friends, with ingredients that you find in your local supermarkets. Techniques as easy as one, two, three.

Ingredients

• Chicken (for scaloppini)
• Nick’s Magic Rub (mixture in equal parts of salt, pepper, brown sugar, onion powder, garlic powder, paprika)
• Flour
• Oil
• Mushroom (for testing oil)
• Beech mushrooms
• Shiitake mushrooms (sliced nice and thick)
• Chopped onion (a tiny amount, or shallots)
• Chopped garlic
• Parsley (or any kind of fresh herbs)
• Marsala wine
• Chicken stock
• Butter

A Moment from the Kitchen

I don’t know, it feels like I’m in Houston and we’re putting on a missile up in the sky. You ready? Here we go.

It is important because many times I did not pay attention to my own advice. And instead, the oil splashed over me.

Instructions

1. Cut the chicken to make the scaloppini.
2. Pound it into scaloppini.
3. Flavor and flour the chicken with Nick’s Magic Rub.
4. Lightly coat the chicken with flour.
5. Shake off the extra flour before cooking.
6. Clean your tools and your hands after dealing with raw chicken.
7. Place a piece of mushroom in the pan to tell you when the oil is hot enough to sear the scallopini.
8. Lay down the scallopini so that the tip of it pushes away from you.
9. Let the scallopini cook until they’re brown on one side.
10. Turn them.
11. Cook them for a total amount of a few minutes, anywhere between five and six.
12. Take the scallopini out.
13. Input about a tablespoon and a half of oil back into the pan.
14. Wait for this oil to get nice and hot.
15. Start introducing your mushrooms (beech and shiitake).
16. Let them go.
17. Ensure they are sauteing nicely.
18. Add a little bit of chopped onion.
19. Chop the garlic and add it.
20. Add parsley (or any kind of fresh herbs).
21. Add Marsala wine.
22. Stir very aggressively to dislodge the brown bits that have gotten caught up.
23. Add chicken stock.
24. Bring this to a boil again.
25. Reinsert the chicken scallopini into the sauce.
26. Keep them in here at this point on medium heat for a gentle reheating.
27. Take them out.
28. Lower the heat a little bit more.
29. Emulsify the butter into the sauce.

Cooking Tips

• Be careful when you pound the chicken. This combination sandwich in between two pieces of plastic is basically protecting you.
• When it comes to the flour, be gentle. You just want to lightly coat it. And then before we cook it, you need to shake off the extra flour. If you don’t shake off the extra flour, this flour will fall in the oil as we cook it, and it will burn.
• More often than not, people make mistakes by actually putting the scallopini into the cold oil. Use a piece of mushroom to tell you when the oil is hot enough to sear.
• When you lay down the scallopini, always lay them so that the tip of it pushes away from you. This prevents oil from splashing over you.
• The searing on one side is forcing all the juices, all the water inside the scallopini, trying to go to the other side.
• You want to cook them for a total amount of a few minutes, anywhere between five and six.
• You can use any kind of mushrooms you want. These beech mushrooms are the one that I love. They look like comic book mushrooms and are a fantastic asset to this dish.
• You can use shallots if you want to, instead of white onion.
• When you’re cooking with something like this on high heat, fast and quick, then what you want to do is to chop the garlic, not slice it thick.
• Marsala wine is a sweet Sicilian wine mostly used for an after-dinner drink.
• Our only thickener in this sauce is the butter.
• When it comes to cooking, the most important thing is not how expensive the ingredients are. The most beautiful thing when you cook is the passion that you have.

The marsala, by the way, for me is a memory of Sicily. To me, it’s a revival of a recipe that is as old as the world as far as I’m concerned. Something that was quite popular in my house.

The great exercise that I wanted to put into place is to show you how easy it is to make some wonderful, simple dishes. With common ingredients that you find in the supermarket. Dear friends, and this is how you make scallopini with a mushroom and marsala sauce.