5g
250g
2 large breasts600g
0.5tsp
1pinch
40g
2tbsp
30g
150ml
150ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 5g | — | — | |
| 2 | | 250g | — | — | |
| 3 | | 600g | 2 large breasts | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 150ml | — | — | |
| 10 | | 150ml | — | — |
Lay the parsley on the chopping board.
Flat-leaf parsley · 5 g
Lay the mushrooms on the board.
Chestnut mushrooms · 250 gLay the chicken breasts on a second board kept for raw meat.
Chicken breast · 600 gSlice each breast in half horizontally to make 4 thin escalopes. Wash your hands.
Season both sides with the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchSprinkle the flour over the escalopes.
Plain flour · 40 gTurn the escalopes to coat them all over, shaking off the excess.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 2 tbsp
Heat over a medium-high heat for about 1 minute, until the oil shimmers.
Lay the escalopes in the pan with the tongs.
Fry for about 3 minutes on each side, turning once, until golden.
Lift onto a clean plate, leaving the juices in the pan.
Turn the heat to medium and add the butter.
Unsalted butter · 30 gChicken pan juices · step 18When it foams, add the mushrooms and fry for about 5 minutes, stirring, until golden.
Pour in the Marsala and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.
Marsala wine · 150 mlPour in the stock and simmer for about 3 minutes, until slightly syrupy.
Chicken stock · 150 mlReturn the chicken and any juices to the pan.
Simmer for about 3 minutes, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 5 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 2 | Flat-leaf parsleystep 1 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 3 | Roughly chopped parsleystep 2 |  | Put it in the small bowl.⏱ 10sResultRoughly chopped parsleyused in step 26 |
| 4 | 250 g | | Lay the mushrooms on the board.⏱ 5sResultChestnut mushrooms |
| 5 | Chestnut mushroomsstep 4 | | Slice them thinly.⏱ 1 min 30sResultSliced mushrooms |
| 6 | Sliced mushroomsstep 5 |  | Put them in the mixing bowl.⏱ 10sResultSliced mushroomsused in step 20 |
| 7 | 600 g | | Lay the chicken breasts on a second board kept for raw meat.⏱ 10sResultChicken breast |
| 8 | Chicken breaststep 7 | | Slice each breast in half horizontally to make 4 thin escalopes. Wash your hands.⏱ 2 minResultChicken escalopes |
| 9 | Chicken escalopesstep 8 | Lay the escalopes on the large plate.⏱ 20sResultChicken escalopes | |
| 10 | 0.5 tsp | Season both sides with the salt.⏱ 10sResultSalted escalopes | |
| 11 | 1 pinch | Add a pinch of pepper.⏱ 5sResultSeasoned escalopes | |
| 12 | 40 g | Sprinkle the flour over the escalopes.⏱ 20sResultEscalopes with flour | |
| 13 | — | Turn the escalopes to coat them all over, shaking off the excess.⏱ 1 minResultFloured escalopesused in step 16 | |
| 14 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 15 | — | | Heat over a medium-high heat for about 1 minute, until the oil shimmers.⏱ 1 minResultWarm olive oil |
| 16 | Floured escalopesstep 13 | | Lay the escalopes in the pan with the tongs.⏱ 20sResultEscalopes frying |
| 17 | — | | Fry for about 3 minutes on each side, turning once, until golden.⏱ 6 minResultGolden escalopes |
| 18 | Golden escalopesstep 17 | | Lift onto a clean plate, leaving the juices in the pan.⏱ 15sResultChicken pan juicesused in step 23 |
| 19 | 30 g | | Turn the heat to medium and add the butter.⏱ 20sResultButter and chicken juices |
| Chicken pan juicesstep 18 | |||
| 20 | Sliced mushroomsstep 6 | | When it foams, add the mushrooms and fry for about 5 minutes, stirring, until golden.⏱ 5 minResultGolden mushrooms |
| 21 | 150 ml | | Pour in the Marsala and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.⏱ 2 minResultMushrooms and reduced marsala |
| 22 | 150 ml | | Pour in the stock and simmer for about 3 minutes, until slightly syrupy.⏱ 3 minResultMarsala sauce |
| 23 | Escalopes set asidestep 18 | | Return the chicken and any juices to the pan.⏱ 20sResultChicken in marsala sauce |
| 24 | — | | Simmer for about 3 minutes, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.⏱ 3 minResultChicken marsala |
| Total Time | 31 min | ||
| Nutrient | Per serving |
|---|---|
| 408kcal | |
| 37g | |
| 18g | |
| 6g | |
| 16g | |
| 5g | |
| 0.9g | |
| 421mg |
Thin floured chicken escalopes in a Marsala and mushroom sauce. Serves 4.
What you’ll doYou will slice chicken breasts into thin escalopes, flour and fry them, make a mushroom sauce with Marsala and stock, and finish the chicken in it.
