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Scallopine with Mushrooms and Marsala Wine
35 min4 servingsEasy
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Tender scallopine cooked in a rich Marsala wine sauce with sautéed mushrooms.
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Recipe Details
Prep10m
Cook25m
Total35m
Servings: 4
Difficulty: Easy
Tags:
ScallopineMarsalaMushroomsItalianEntree
Ingredients
- 4Veal, Chicken, Turkey or Pork Scallopine
- Salt(to season)
- Freshly ground pepper(to season)
- All-purpose flour(for dredging)
- 3tablespoonsOlive oil
- 8tablespoonsUnsalted butter
- 2tablespoonsShallots(finely chopped)
- 3cupsMushrooms(thinly sliced, trimmed (e.g., shiitake, fresh porcini, or white))
- ½cupDry Marsala wine
- 1cupChicken Stock or canned reduced-sodium chicken broth(or as needed)
- 2tablespoonsFresh Italian parsley(chopped)
Instructions
- 1 Season both sides of the scallopine lightly with salt and pepper.
- 2 Dredge the scallopine in flour to lightly coat both sides and tap off any excess flour.
- 3 Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming.
- 4 Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes.
- 5 Flip and cook until the second side is lightly browned, about 2 minutes.
- 6 Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary.
- 7 Remove all scallopine from the pan when browned and drain on paper towels.
- 8 Drain the fat from the skillet and return the pan to the heat.
- 9 Add 2 tablespoons of the remaining butter and, when it is melted, stir in the shallots.
- 10 Cook, stirring, until wilted, about 3 minutes.
- 11 Scatter the mushrooms into the pan, season them lightly with salt and pepper and cook until the mushrooms are lightly browned, about 4 minutes.
- 12 Pour in the Marsala, bring it to a boil and cook until the Marsala is slightly syrupy, about 3 minutes.
- 13 Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock.
- 14 Bring to a vigorous boil and season lightly with salt and pepper.
- 15 Boil until reduced by half.
- 16 Tuck the scallopine into the sauce.
- 17 Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is thickened enough to lightly coat them, about 3 minutes.
- 18 Swirl in the parsley.
- 19 Serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.
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