Classic Italian Chicken Recipes
Chicken Marsala
(Serves 4)
4 boneless, skinless chicken breasts
1/2 pound butter
1/4 cup olive oil
Flour for dredging cutlets
Salt and pepper
1 pound mushrooms
1 shallot
3/4 cup Marsala wine
3/4 cup beef broth
1/2 cup chopped parsley
Juice of 2 lemons
Preheat oven to 350 degrees F.
Pound chicken breasts until about 1/2-inch thick.  Cut each breast into 2-3 pieces.
Melt 1/4 lb. of butter in a large skillet with olive oil.
Season flour with salt and pepper and coat each piece of chicken with flour.
Sauté chicken in skillet over medium heat until lightly browned, about 1-2 minutes per side.  Transfer chicken to a baking dish.
Separate mushroom caps from stems.
Mince the shallot and mushroom stems.  Slice the mushroom caps.
Melt remaining butter in the same skillet, and add all mushrooms and shallot.
Sauté 2-3 minutes or until the mushrooms begin to release their juices.
Add wine, broth, and half of parsley.
Season to taste with salt and pepper and simmer for 5-10 minutes to slightly reduce.
Pour the lemon juice over the chicken in the baking dish.
Pour the wine sauce over, cover, and bake for 15 minutes.
Remove from oven, sprinkle chicken with remaining parsley, and serve.
Chicken Parmesan
(Serves 4)
4 boneless, skinless chicken breasts
Flour for dredging cutlets
Salt and pepper
2 eggs
1-1/2 cups Italian-seasoned breadcrumbs
Olive oil
8 ounces mozzarella cheese, grated
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Pound chicken breasts until 1/2-inch thick.  Cut each breast into 2 pieces.
Put flour on a plate or a piece of wax or parchment paper.  Season with salt and pepper.
Put the breadcrumbs on another plate or piece of paper.
Break the eggs into a wide, shallow dish and beat them to combine.
Dip with chicken cutlet into the flour, then the eggs, and then the breadcrumbs.
Shake off excess and set pieces aside.
Heat your tomato sauce if it was refrigerated. Pour half of the sauce on the bottom of a large baking dish.
In a large skillet over medium heat, add enough olive oil to cover the bottom of the pan.
Add the chicken cutlets, in batches if necessary, and sauté until lightly browned, about 1-2 minutes per side.
Add more oil to the skillet if pan becomes dry.
As the cutlets are browned, transfer them to the dish with the tomato sauce.
Spoon 1-2 tablespoons of the remaining tomato sauce on each of the cutlets in the baking dish.
Distribute the mozzarella cheese over the top and sprinkle with the Parmesan.
Bake, uncovered, in the oven for 10-12 minutes.  Serve.
Chicken Francese
(Serves 2)
2 boneless, skinless chicken breasts pounded thin and halved to create 4 cutlets
1 egg
1/4 cup milk
1-1/2 tablespoons minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1 cup flour
Oil for sautéing
1 beef bouillon cube
1/2 cup water
2 ounces butter, melted
1-1/2 tablespoons lemon juice
Combine egg, milk, parsley, cheese, and garlic powder in a shallow bowl.
Dip each cutlet in flour, then the egg mixture, and again in the flour.
Heat oil in a large skillet and sauté cutlets until light brown and crisp.
Transfer cutlets to a baking dish.  Preheat oven to 350 degrees F.
In a small saucepan, combine bouillon cube, water, butter, and lemon juice.
Bring mixture to a boil and reduce slightly.
Pour sauce over cutlets and place in oven.
Bake about 10 minutes, until cutlets are heated through and sauce is bubbling.
Chicken Piccata
(Serves 2)
2 boneless, skinless chicken breasts pounded very thin
and halved to create 4 cutlets
2 tablespoons butter
1 tablespoon vegetable oil
Salt and pepper
Flour for dredging
Juice of 1 lemon
2 tablespoons dry white wine
1 tablespoons chopped parsley
Lemon wedges for garnish
In a large skillet, heat the butter and oil over medium heat.
Season the chicken with salt and pepper.
Put the flour on a plate or piece of paper and coat each cutlet.
Add the cutlets to the hot oil and sauté until lightly golden, 1-2 minutes per side.
As the cutlets are done, remove to a plate.
When all of the cutlets are done, add the lemon juice and wine to the skillet.
Cook a few seconds, just to combine, and return the cutlets to the skillet with any juices that have collected on the plate.
Turn the chicken in the sauce and then transfer to a serving dish.
Sprinkle with the parsley and garnish with the lemon wedges.
Chicken Saltimbocca
(Serves 4)
4 boneless, skinless chicken breasts
Salt and pepper
1/4 pound thinly sliced prosciutto
Fresh sage leaves, about 12
1/4 cup olive oil
4 tablespoons butter
1 cup dry white wine
2 tablespoons lemon juice
Slice each chicken breast horizontally to create 2 pieces.
Place each piece between 2 sheets of plastic wrap and pound thin.  Season each piece with salt and pepper.
Place one piece of prosciutto on half of the chicken cutlets.
Place 2-3 sage leaves on top of the prosciutto, then top with one of the remaining pieces of chicken.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat.
Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side.
Transfer to a serving dish and repeat with remaining chicken.
When all of the chicken is cooked, reduce the heat to medium-low and add the wine to the skillet.
Add lemon juice and remaining 2 tablespoons of  butter.  Scrape up the pan drippings as you stir the sauce.
Pour the sauce over the chicken and serve.
All of these recipes may be made with veal in place
of the chicken.  Purchase thinly cut veal cutlets and
it usually is not necessary to pound them.
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Recipes
Chicken Marsala
Chicken Parmesan
Chicken Francese
Chicken Piccata
Chicken Saltimbocca
Mangia Bene Pasta
Chi mangia bene, vive bene
Who eats well, lives well
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