Marsala wine is a fortified wine produced in the city of the same name, in the Southern region of Sicily. It can be sweet or dry, and we do recommend you use the dry variant to cook these delicious chicken fillets, as dry Marsala wine is the one usually associated with cooking savoury dishes.
This chicken preparation is very famous throughout Italy with the name of ‘scaloppina’, although as with many Italian recipes there is a slightly different version in every town; in most cases, white wine is used instead of fortified wine.
Serves: 4 | Preparation time: 10 mins | Cooking time: 15-20 min
- Chicken fillets: 300 g
- Marsala wine, dry: 300 ml
- Rosemary, fresh: 2 sprigs
- Extra virgin olive oil (EVOO): 2 tbsp
- Plain flour: as needed
- Salt and pepper: to taste
Place some flour in a shallow plate and then evenly flour the chicken fillets on both sides.
Crush the garlic under the flat side of your knife’s blade. Heat up the oil in a pan, then add the garlic, the rosemary and the chicken.
Pan fry the chicken fillets until they are golden, then pour in just 2 tablespoons of the Marsala wine. Leave it to simmer for 5 minutes over low heat.
Add the rest of the Marsala wine and turn up the heat. Season to taste and stir thoroughly to make sure the fillets don’t burn or stick to the pan. Turn off the heat as soon as the wine evaporates and serve warm.