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Home Learning Kitchen Poultry - Chicken Scallopine Marsala

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Post by :Guru76 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2464

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Poultry - Chicken Scallopine Marsala

4 boneless chicken breast halves -- skinless
1/2 cup egg substitute
3/4 cup cornflake crumbs
1 tbsp olive oil
1 clove garlic -- minced
1 packet chicken bouillon
1/4 cup Marsala wine
dash pepper
1 tbsp chopped fresh parsley
twist lemon -- for garnish

Place the chicken pieces one at a time in an open zipper-lock bag and pound to 1/4 inch thickness with the flat side of a chef's knife or meat mallet.

Put the egg substitute in a shallow bowl. Put the crumbs in a separate shallow bowl. Set aside.

Spray a nonstick skillet with vegetable oil spray. Add the olive oil and cook the garlic for 1 minute or until golden, taking care not to burn it. Remove the garlic with a spoon and reserve.

Dip a chicken piece in the egg substitute and then in the crumbs to coat both sides.

Place in the skillet and cook over medium heat for 6-7 minutes, turning once, until cooked through. Remove to a serving platter and cover with foil to keep warm. Repeat with remaining chicken pieces.

Dissolve the bouillon in 1/4 cup of water and pour into the skillet along with the Marsala wine, pepper, parsley, and reserved garlic. Cook, stirring to get up the browned bits in the bottom of the pan, until the mixture thickens and begins to boil.

Spoon the sauce over the scallopine and serve garnished with a lemon twist.

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