This was my first time ever cooking with Marsala and it cracks me up that it was actually Dude’s recipe!
Dude is the champ at digging through closets and finding random forgotten stuff. Case in point, an old copy of Taste of Home Magazine!
He was in my office/toy room supposedly cleaning up his cars but decided to dig through some stuff instead. Half an hour later, the cars were still all over the place and he was asking if he could make this recipe!
So off we went (in a blizzard mind you) for a bottle of Marsala wine, so he could make his recipe!
Marsala wasn’t at all what I expected and was such a great ingredient to cook with! Dude’s Scallopini was amazing and I’m excited to discover how I can use up the rest of my Marsala in future recipes!
Ps – I was going to have Dude say something about his recipe, but he’s on day 3 of a high fever, so he’s resting up instead!
Chicken Scallopini with Marsala Sauce
Adapted from Taste of Home
½ cup all-purpose flour
½ tsp. salt & pepper
1 ½ lb. skinless-boneless chicken breasts
2 Tbsp. canola oil
1 ½ cups dry Marsala wine
3 Tbsp. butter
3 Tbsp. parmesan cheese
1 (12 oz) box whole wheat pasta
Mix flour, salt and pepper in a large gallon zipper bag. Add
Chicken to bag, close, and shake to coat.
Heat canola oil over medium heat in a large skillet. Add chicken and cook 3-4 minutes until meat is completely cooked through. Remove from pan.
Stir wine into skillet; bring to a boil and cook until wine has been reduced to about ½ cup.
Stir in butter until melted. Return chicken to pan and cook until heated through. Serve with cheese and pasta.