Scallopine Marsala
Tender chicken scallopine cooked in Marsala wine with shallots, butter, and herbs, offering rich, savory flavors perfect for an elegant yet comforting meal.
Ingredients
Instructions
- Pound chicken breast halves thin; season with salt and pepper.
- Dredge the chicken cutlets in flour and shake off excess.
- Melt butter and clarified butter in a large skillet over high heat.
- Brown the chicken cutlets quickly on both sides, not more than 2-3 minutes per side.
- Remove the cutlets from the pan, drain, and keep warm in an oven preheated to 150° to 200°.
- In the same pan, add chopped shallots and cook until translucent.
- Pour in Marsala wine and chicken broth, scraping up any browned bits.
- Simmer until the sauce reduces slightly.
- Return the chicken to the pan to reheat briefly.
- Finish with lemon juice, chopped parsley, and chopped capers if desired.
- Serve hot with sauce spooned over.
Tips & Substitutions
For a lighter version, you can substitute olive oil for clarified butter. If you don't have Marsala wine, dry sherry or white wine can work as alternatives. Be sure not to overcrowd the pan when browning the chicken to ensure a nice sear. If using capers, rinse them to reduce their saltiness before adding to the dish.
Serving Suggestions
Serve Scallopine Marsala with a side of creamy polenta or garlic mashed potatoes to soak up the sauce. Steamed vegetables or a fresh salad complement the dish well. It also pairs beautifully with Italian Spinach Soup for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth to maintain moisture. Avoid microwaving, as it can make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallopine Marsala contains roughly 1681 calories, with 11g protein, 20g carbohydrates, and 176g fat. It is an excellent source of iron (94% of the Daily Value), vitamin C (54% of the Daily Value), and potassium (43% of the Daily Value). Note that it is relatively high in sodium, at 547mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the chicken with thinly sliced pork or veal. Just adjust the cooking time as needed to ensure the meat is cooked through. This will give you a slightly different flavor profile while still maintaining the essence of the dish.
Is there a vegetarian option for this recipe?
For a vegetarian version, consider using mushrooms as a substitute for chicken. Portobello or shiitake mushrooms work particularly well. Prepare them similarly by pounding and browning, then follow the same sauce instructions to create a delicious Marsala sauce.
What wine should I serve with Scallopine Marsala?
A medium-bodied red wine, such as Pinot Noir or Merlot, complements the flavors of the dish well. Alternatively, a dry white wine like Sauvignon Blanc can also work nicely. The choice of wine can enhance the overall dining experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).