Chicken Scaloppine Marengo – Café Venice

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Chicken Scaloppine Marengo


  • 2 8-ounce chicken breasts
  • 1/4 cup olive oil
  • 1/2 fresh diced tomato
  • 1 shallot, julienned
  • 4 crimini mushrooms, sliced
  • Pinch of fresh thyme, chopped
  • 1 cup sherry
  • 4 ounces cold butter
  • Salt and pepper

Seasoned flour ingredients:

  • 1/2 cup flour
  • Dry thyme
  • Paprika
  • Salt and pepper


Combine seasoned flour ingredients. Dredge the chicken breasts in flour mixture. Add olive oil to pan over high heat. When hot, add coated chicken breasts to pan. Cook for 2 minutes, or until golden brown, and turn chicken in pan. Cook chicken for 2 more minutes, until both sides are golden brown. Add mushrooms and shallot. Saute for 1 minute. Add tomato and sherry. Cook for 2 more minutes, or until sherry has reduced by half. Add cold butter in chunks, stirring until melted and sauce has slightly thickened. Add salt and pepper to taste. Serve with herb mashed potatoes and garlic green beans. Enjoy!

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