This recipe is inspired by Marsala Scaloppine, a classic Italian dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.
|1||chicken breasts, boneless, skinless, thinly sliced||300 g|
|2 tbsp||cornstarch||16 g|
|1/4 cup||Marsala wine, or Port wine||65 mL|
|2 tbsp||butter, unsalted||28 g|
|1/2 tbsp||canola oil||8 mL|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Slice the breast horizontally into thin cutlets. Coat each cutlet with the cornstarch; then shake off the excess.
- Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets and brown each side for about 2 min.
- Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, then add salt and pepper to taste. Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
- Good source of :
- Phosphorus, Vitamin B12
- Excellent source of :
- Niacin, Vitamin B6
- Free :
|Meat and Alternatives||4|