About the Recipe
Thin slices of chicken are briefly seared, then finished with Marsala wine and enriched with butter and herbs. In this lighter approach, corn starch is used to thicken the sauce instead of flouring the meat, keeping the texture delicate while allowing precise control over richness. The result is a dish that feels luxurious yet remains perfectly aligned with a philosophy of delicious moderation—high flavor, minimal heaviness.
Ingredients
2 chicken breasts, sliced horizontally into thin scaloppine (or veal slices if preferred)
½ glass Marsala wine (or Port wine; dry or semi-dry preferred)
1 tsp corn starch (Maizena)
2 tbsp cold water
25 g butter with herbs (or regular butter plus thyme/parsley)
2 bay leaves
Salt, to taste
Freshly cracked black pepper
Optional: small splash of chicken stock if needed
Preparation
1. Prepare the meat
Pat the chicken scaloppine dry with paper towel and season lightly with salt and pepper. Thin slices are essential—they cook quickly and remain tender.
Tip: If needed, gently pound the chicken between parchment paper to achieve even thickness (about 5 mm).
2. Sear the scaloppine
Heat a large pan over medium-high heat and add about half of the herb butter.
Once foaming, add the chicken scaloppine and the bay leaves.Sear quickly for 30–45 seconds per side, just until lightly golden. The goal is coloration, not full cooking.
Remove excess fat if necessary to keep the sauce clean and balanced.
3. Deglaze with Marsala
Increase heat to high and pour in the Marsala wine.
Let it evaporate rapidly, allowing the alcohol to cook off while concentrating the flavor. This should take about 1–2 minutes.
4. Thicken the sauce (without flour)
In a small bowl, dissolve the corn starch in 2 tbsp cold water, ensuring no lumps remain.
Lower heat slightly and pour the mixture into the pan while stirring continuously. Within seconds, the sauce will thicken into a glossy, silky consistency.
This method replaces the traditional flour dredging and keeps the sauce lighter and more precise.
5. Finish with butter and herbs
Add the remaining herb butter and gently swirl the pan to emulsify the sauce.
Return chicken fully into the sauce and cook for 30–60 seconds, just until perfectly tender and coated.
Taste and adjust seasoning if needed.