Chicken Scaloppine Alla Marsala

Flavored by Marsala wine and fresh herbs, this Italian chicken dish will send out lusicous aromas calling your family or friends to the table.

Today, Recipes will share a wonderful family recipe for chicken scaloppine, a classic Italian dish enhanced by the robust flavor of Marsala wine and the herbal accents of basil and Italian flat-leaf parsley. Scallopine refers to meat that has been pounded thin, breaded and sautéed until golden brown. The easiest way to do this is with a meat mallet; use the flat side and pound from the center to the edges of a piece of meat until an even thickness is achieved. This dish is perfect for family gatherings or for a relaxing dinner with friends. Simple to make, it will fill your kitchen with an aroma that will tempt everyone who walks through your door.

Chicken Scaloppine Alla Marsala
Serves 4

• 4 medium skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup plum tomatoes, chopped
• 1/2 cup Marsala wine
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped Italian flat-leaf parsley
• 1 lemon, thinly sliced into rounds (optional)
• Sprigs of fresh thyme, for garnish

1. Place each chicken breast between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a 1/8-inch thickness.
2. Place flour in a shallow dish, and season with salt and pepper. Lightly coat each chicken breast with flour mixture; tap off excess.
3. In a large skillet, heat butter and oil over high heat until very hot but not smoking. Brown chicken pieces, 30 seconds to 1 minute per side. Remove from heat; transfer chicken pieces to a serving platter. Set aside; cover to keep warm.
4. Reserve any drippings in skillet. Add garlic to skillet; cook over medium heat for 1 minute. Add tomatoes to skillet. Pour Marsala and juice into skillet; scrape pan with a wooden spoon to loosen browned bits from bottom. Stir in the basil and parsley. Add fruit slices, if using; continue to cook until sauce thickens, 4 minutes more. Transfer fruit slices to reserved platter with chicken pieces. Pour sauce over meat. Serve garnished with thyme sprigs.