Best 5 Chicken Scaloppine With Prosciutto Mozzarella And Marsala Recipes

CHICKEN SALTIMBOCCA

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
• Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

CHICKEN SCALOPPINE WITH PROSCIUTTO, MOZZARELLA AND MARSALA

Steps:

• Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick.
• Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you.
• Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.).
• Break eggs into a wide shallow bowl and beat well.
• Place enough flour to dust the chicken in another wide shallow bowl.
• Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour.
• In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat.
• When butter is foaming, place 2 cutlets in each pan.
• Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side).
• Preheat broiler.
• When chicken is done, remove cutlets to broiler pan.
• Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella.
• Place under broiler until cheese has completely melted and browned slightly.
• Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.).
• Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan.
• Boil quickly until only 3 or 4 tbl of liquid is left in each pan.
• Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed.
• Divide cutlets between 2 plates and pour marsala sauce over and around them.
• Serve immediately.

CHICKEN MARSALA

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN SCALOPPINI MARSALA WITH MUSHROOMS RECIPE - (4.4/5)

Steps:

• Step 1 - Steeping raisins in wine: In a small sauté pan or saucepan, combine the wine and raisins. Bring to a boil over high heat; then, turn off the heat and set aside to steep. Step 2 - Flattening the scaloppini: Coat the chicken breasts with a little oil. Place 2 halves, spaced apart, in a large heavy-duty plastic bag. With a meat mallet or the bottom of a heavy small saucepan, gently flatten the pieces to scaloppini 1⁄4 to 1⁄3 inch thick. Repeat with the remaining halves. Step 3 - Dusting the scaloppini: Arrange the scaloppini on parchment paper. Season on both sides with salt and pepper. Dust very lightly on both sides with flour. Step 4 - Cooking the scaloppini: Heat 2 tablespoons oil in a heavy large skillet over high heat. Add scaloppini, working in batches to avoid overcrowding. Cook until golden brown, 2 to 3 minutes per side, turning once and adding a little butter. Transfer to a platter. Repeat with the remaining oil and chicken. Step 5 - Sautéing the mushrooms: Spoon fat from the skillet. Add the shallots and garlic. Sauté until the shallots begin to soften, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes. Step 6 - Making the sauce: Add the wine and, if you like, the raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Remove the sage. Stir in the hoisin and simmer to thicken slightly. Stir in the cream and bring to a simmer. Step 7 - Saucing the scaloppini: Return the scaloppini to the pan. Simmer about 1 minute to rewarm them while stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little stock, broth, or water. Step 8 - Serving the scaloppini: Divide the chicken scaloppini among serving plates. Spoon the sauce over and around the chicken. Sprinkle with more parsley.

VEAL OR CHICKEN SCALOPPINE MARSALA

Steps:

• Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
• In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
• Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
• Arrange on a serving dish; top with its sauce and some chopped parsley.
• To add mushrooms:.
• Prepare scallops as per above directions and set aside.
• In the same skillet, heat 3 tablespoons of oil over a medium heat.
• Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
• Place in a colander to drip any excess oil and return to the skillet.
• Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
• Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.