Chicken Marsala

Spent the weekend around Princeton University and although my 3 sons didn't go there, I couldn't help to wish that one of my grandchildren would attend one day.  My father used to say to me, "Babe, dreams are for free so you might as well dream big."

Here is a recipe that is great for tailgate parties because it's a real crowd pleaser and you can make it in advance.  My mother cut boneless chicken cutlets into 2" pieces instead of pounded cutlets.  This way works well for a crowd.  She served it at my little brother's UCLA tailgate parties.  Only the Sillletti's would have Chicken Marsala for a college tailgate party!

Serves 6

6 chicken filets* (have butcher pound thin – or do my mother's  version and cut into 2" pieces)

Salt and pepper (use sea salt - it’s the best and white pepper if you have it)

2 tablespoons canola oil

2 tablespoons olive oil

4 tablespoons flour, more if necessary

8 oz. white button mushrooms, thinly sliced

3/4 cup Marsala wine (dry - you can use sweet if that’s all you have)

1 cup veal (or chicken) demi-glace (available in specialty stores or your butcher may carry it)

2 tablespoons unsalted butter (at room temp)

1 tablespoon flat leaf Italian parsley, finely chopped for garnish

Season chicken scallops on both sides with salt and pepper.

In a large sauté pan, heat the canola oil and olive oil.

Dredge in flour, shaking off excess.  I shake in a zip lock bag.

Add chicken to pan and sauté for about 1-2 minutes each side.

Take pieces out and continue with others - keep scallops warm on a plate.

Add mushrooms to pan and sauté until soft.

Place chicken back in pan on top of the mushrooms.

Add Marsala wine and cook for about 2 minutes.

Add demi-glace and shake pan to thicken sauce.

Add butter and shake pan again to emulsify sauce.

Scatter parsley over for garnish

*Could substitute veal filets for chicken but be careful to not overcook the veal.