Fustini's Oils and Vinegars
Chicken Marsala

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Chicken Marsala


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Chicken Marsala

Submitted by Corporate Chef Andy Stewart


  • 12 chicken scallopini (cut at an angle 1 to 1 1/2 ounces each)
  • flour
  • salt and pepper
  • 3 tablespoons butter
  • 1 tablespoon Fustini’s Medium SELECT olive oil
  • 1 cup mushrooms, sliced
  • 1 small shallot, minced
  • 1 cup Marsala wine
  • red pepper, brunoise


Step 1. 

Season chicken with salt and pepper and dust in flour.  Heat butter and olive oil in a large skillet over moderately high heat.  Once the foam subsides, add chicken and cook on both sides for several minutes.  Once the chicken is fully cooked and browned, remove it from the pan and add mushrooms. Cook mushrooms until all liquid is gone and they are slightly browned.  Add shallot and saute another minute.  Carefully add the wine and bring to simmer.  Once simmering, turn heat to low and add chicken.  Simmer until sauce has slightly thickened and chicken is hot.  Serve with sauce over top and a garnish of red pepper.

Goes great with noodles or rice.

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