We’re always looking for fool-proof dishes that we can count on for a delicious and memorable meal. Have I got just the dish for you! It’s my Momma’s recipe for a very quick and easy Chicken Scaloppine. This is the dish that put her famous restaurant in Lake Tahoe on the map and once you taste it you’ll see why. At that time, back in 1955, she was preparing this dish with veal, but we have found that slices of chicken breast pounded into tender medallions are as flavorful as the veal. I’m so excited to share Momma’s Scaloppine with you because this is one of the gourmet dishes that you pay a lot of money for at Italian restaurants, and now you can make it at home anytime you want! It really only takes about five minutes to make once you have all of your items prepped, which is an absolute must for this recipe because it will sauté up so quickly. This was the first recipe we chose when creating our first cookbook, Momma & Me & You, and it was the first time Momma ever shared her recipe from D’Atri’s Italian Restaurant in Lake Tahoe. Buon Appetito!
Watch my How To Video for Chicken Scaloppine here!
- 2 tablespoons olive oil
- 4 medium boneless chicken breasts
- 1 cup flour for dredging
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground pepper
- 3/4 cup sweet Marsala wine
- 1/2 cup butter, cubed
- 1 cup sweet yellow onion, chopped fine
- 1/4 cup green onions, sliced thin
- 2 tablespoons parsley, chopped fine
- 4 cups white button mushrooms, sliced thin
- salt and pepper as needed
- Uncle Ben's white rice for serving with the Scaloppine
- In a pot, cook rice. (For more flavorful rice, add a chicken bouillon cube to boiling water.) Wash chicken and pat dry. Remove fat. Cut each chicken breast into five or six slices. Place chicken pieces in a zip-lock bag. Gently pound slices to form medallions, about 2 inches in diameter. Dredge each piece in flour. In a large sauté pan, add 2 tablespoons of olive oil. When the pan is hot, add the chicken a few pieces at a time. Add a little salt and pepper to each piece. Do not overlap chicken. Brown each piece quickly on both sides, about 1 minute per side, making sure the heat is on high. When all pieces are browned, add Marsala. (Important! Use Marsala from the wine department of the grocery store and not the Marsala from the baking aisle.)Turn heat down to medium and simmer for about 30 seconds until wine has evaporated. Add butter, mushroom, yellow and green onions, parsley, salt and pepper. Do not cover. Simmer for 2 to 3 minutes. Serve about 5 medallions per serving. Place chicken medallions over a bed of rice, scooping sauce from pan over chicken.