Chicken Scaloppini Marsala with Mushrooms
- 1 cup dry white wine
- 1 cup raisins
- 4 boneless, skinless chicken breast half(halves), each 5 to 6 ounces, cut crosswise and diagonally into 2 equal pieces
- extra-virgin olive oil, plus extra as needed
- kosher salt
- freshly ground black pepper
- 1 ⁄2 cup all-purpose flour
- 4 tablespoons unsalted butter, plus more as needed
- 1 ⁄2 cup chopped shallot(s)
- 1 teaspoon finely chopped garlic
- 3 ⁄4 pound cultivated mushrooms, stems trimmed, caps thinly sliced
- 3 large fresh sage leaf(leaves), or 1 teaspoon dried sage
- 3 tablespoons hoisin sauce, or barbecue sauce
- 3 ⁄4 cup heavy cream
- chopped fresh Italian parsley, for garnish
- Classic Chicken Stock, or good-quality canned chicken broth, or water
Adapted from wolfgangpuckcookingschool.com
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.