Marsala wine is a fortified wine produced in the city of Marsala in the Southern region of Sicily. It can be sweet or dry, we do recommend you to use the dry variant to cook these delicious chicken fillets as dry Marsala wine is the one usually associated with cooking savoury dishes.
This meat preparation is known as escalopes, very famous throughout Italy with the name of ‘scaloppina’, that is boneless meat that has been beaten using a mallet, rolling pin, then floured and cooked with butter with the addition of wine. In most cases, white wine is used instead of Marsala wine and the meat can be also turkey or pork meat.
Serves: 4 | Preparation time: 10 mins | Cooking time: 10-15 min
- Chicken fillets: 8
- Marsala wine, dry: 80 ml
- Vegetable broth or lukewarm water: 50 ml
- Unsalted butter, 20 g
- Rosemary, fresh: 1 sprig
- Extra virgin olive oil (EVOO): 2 tbsp
- Plain flour: to taste
- Salt and pepper: to taste
Place the slices of meat between two sheets of parchment paper and beat them with a meat beater in order to crush and stretch them at the same time until they are a little thinner. In this way the meat will be more tender and cook even better.
Place some flour in a shallow plate and then evenly flour the chicken fillets on both sides, remove the excess flour.
Heat the butter with oil in a non-stick pan, add rosemary and brown the escalopes for about 3-4 minutes on both sides until golden brown, then raise the flame and blend with Marsala. Add salt and pepper.
Now pour in the vegetable stock or water, keep cooking for a few more mins swinging the pan from time to time to create a creamy emulsion.