As much as I love a good red sauce, my favorite item to order when I go to an Italian restaurant is Marsala. I love the yummy wine sauce and the mushrooms go so perfectly with the thinly sliced meat and a little pasta. Swoon.
I have tried making it a few times using a cream sauce, but have never been totally satisfied. I even tried making it once with skim milk which was a disaster…skim milk tends to curdle when you add it to a warm sauce BTW. However, we LOVED this sauce from Cooking Light and the good news is it doesn’t require any heavy cream. Just some good Marsala wine and beef consomme thickened with a little flour – perfect! Plus it is super easy to make – Double perfect!!
You can use chicken or veal for this dish. Veal scallopine is sliced very thin so if you use chicken just make sure you pound it out super thin. It is a good idea to cut the breast in half down the middle and then pound it out from there. Also, if you use chicken it might take just a bit longer to cook than the veal. If you don’t have a meat mallet you can use the back of a heavy frying pan. However, I strongly suggest getting yourself a good meat mallet because I pound out my chicken breasts any time I use them. It makes a HUGE difference!
Enjoy this dish. Seriously, it is restaurant quality without the restaurant calories. Gotta love that!
Source: Cooking Light
- 1 pound veal scaloppine (can also use chicken breasts pounded very thin)
- ¼ cup flour, divided
- ⅔ cup beef consommé
- 1 tablespoon butter
- ½ cup dry Marsala wine
- 1 cup presliced mushrooms
- ¼ teaspoon salt
- 1 tablespoon chopped fresh parsley
- Dredge veal in 3 tablespoons of the flour. Combine 1 tablespoon of flour with the consomme and whisk until smooth.
- melt butter in a large skillet over medium-high heat and add veal cooking about 1-2 minutes per side*.
- Remove veal from pan and add Marsala. Deglaze the pan and then add consomme, salt and mushrooms. Bring to a boil and then reduce heat allowing to cook for another 3 minutes until the mushrooms are cooked and the sauce has thickened. Return veal to the pan and sprinkle with parsley.
- *If you are using chicken instead of veal it will probably take longer to cook through. Just make sure it is completely cooked depending on how thin you can get it.
This post has been linked up to Simple Supper Tuesdays on Hun…What’s for Dinner?.