This dish has its origins in conventional Italian scallopini from Sicily and is a staple all through Italian-American houses. Pounding the hen cutlets skinny earlier than cooking makes them terrifically tender, whereas deglazing the pan with Marsala and inventory creates a fast, wealthy sauce. Use a dry Marsala wine for this recipe, and save the candy variations for sipping or for whipping up a batch of after-dinner zabaglione.
Featured in: “150 Traditional Recipes from Saveur’s a hundred and fiftieth Concern.“
Yield: serves 4 to six
Time: 40 minutes
Substances
- 1¼ lb. hen breasts (about 8), pounded ¼ in. thick
- Kosher salt and freshly floor 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 hen inventory
- 1 tbsp. finely chopped parsley, for garnish (non-compulsory)
Directions
- Season hen with salt and pepper and dredge in 1⁄3 cup flour. Warmth 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high warmth. Working in batches, add hen, and cook dinner, turning as soon as, till golden brown, about 3 minutes. Switch to a plate, and put aside. Add 2 tbsp. oil and 1 tbsp. butter, after which add mushrooms; cook dinner till golden brown, about 8 minutes. Switch to plate with hen, and put aside.
- Warmth remaining oil in skillet, after which add shallots and garlic; cook dinner, stirring, till smooth, about 1 minute. Stir in remaining 1 tbsp. flour; cook dinner for two minutes. Add Marsala and inventory; cook dinner, stirring and scraping backside of pan till barely thick, about 2 minutes. Return hen and mushrooms to skillet, and cook dinner till heated via, about 2 minutes. Take away from warmth; stir in remaining butter. Season with salt and pepper; garnish with parsley, in the event you like.
Spaghetti and meatballs, veal parm, stromboli—that is our final consolation meals.
