Recipe: Nick Stellino's Chicken Scaloppine Marsala

CHICKEN SCALOPPINE MARSALA

FOR THE MARSALA SAUCE:
4 tablespoons extra-virgin olive oil
5 large garlic cloves, thickly sliced
1/2 cup chopped onions
1/4 teaspoon red pepper flakes
1 cup Marsala wine
1 1/2 cups chicken broth
1/2 teaspoon ground black pepper
2 tablespoons softened butter mixed with 2 tablespoons flour into a soft paste (optional)
FOR THE CHICKEN SCALOPPINE:
2 pounds chicken breast, pounded thin
1 teaspoon salt
1 teaspoon pepper
6 to 8 tablespoons flour
8 to 10 tablespoons extra-light olive oil
4 ounces grated Romano cheese

TO PREPARE THE MARSALA SAUCE:
Heat the olive oil and garlic in a large saute pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes.

Add the onions and red pepper flakes, and cook until the onions begin to soften, about 2 to 3 minutes.

Add the Marsala wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil for 3 minutes.

Add the chicken broth and pepper. Bring to a boil once again and simmer for 15 to 20 minutes.

If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before adding more of the paste, until the sauce reaches the consistency you like. Stir well and keep warm.

TO PREPARE THE SCALOPPINE:
Sprinkle the chicken with salt and pepper. Dust the chicken lightly with flour, shaking to remove the excess.

Heat half of the olive oil in a large saucepan on high, and quickly brown half of the chicken on both sides for 2 minutes.

Remove from the pan and place on a paper-lined platter. Cover with foil to keep warm.

Add the remaining oil to the pan and repeat with the remaining pieces of chicken.

Bring the Marsala sauce to a boil, add the chicken and reduce to a simmer. Cook for 3 to 4 minutes.

TO SERVE:
Place the chicken on a serving tray, spoon the sauce on top and sprinkle with Romano cheese.

Serves 4 to 6
Source: Dine In! by Nick Stellino