Chicken Valdestano

After eating at the iconic and nearly impossible to get into, Rao’s, we could not stop thinking about their chicken scarpariello - a spicy, vinegary, addictive sauce coating tender chicken. Here’s our remake!

Timing: 45-60 minutes

ingredients

• 1 lb chicken breast, halved and pounded out to 1/4 inch thick cutlets

• 2 shallots, minced

• 3 cloves garlic, chopped

• 3 cups mushrooms, sliced

• 4-5 slices prosciutto di parma

• 1 ball mozz, sliced

• 6 sage leaves

• 3 thyme sprigs

• 1 cup Marsala wine

• 1 cup chicken broth

• 2 tablespoons butter (rolled in flour if you want a thicker sauce)

• 1 cup flour

• 1 tablespoon salt, pepper, onion powder, garlic powder

• 3 tablespoons oil

• Salt/pepper to season

Recipe

• Preheat oven to 350 degrees

• Mix the flour, salt, pepper, onion powder and garlic powder in a large flat plate or bowl

• Coat pounded out chicken in seasoned flour, pat off excess

• Heat pan to medium, add oil

• Add chicken to heated pan, cook for 3 minutes on each side, or until golden brown

• Place cutlets on a lined baking sheet and top with sage, prosciutto, sliced mozzarella, and thyme

• Place baking sheet into oven for 5-8 minutes, or until cheese is melted

• Using the same pan with cutlet residue, heat to medium

• Add shallots, cook until soft (8-10 minutes)

• Add a pinch of salt, pepper, and chopped garlic, cook until fragrant (5 minutes)

• Add mushrooms and let those cook down until liquid is absorbed (12 minutes)

• Add in marsala wine and let reduce by half

• Add in chicken broth and stir

• Let the sauce simmer for 10 minutes

• Add butter into the pan, continuing to stir so the sauce thickens

• Once marsala sauce is finished, pour over cutlets to serve

• You can garnish with parsley, extra parmesan cheese and plate over any pasta you’d like!

We absolutely loved this chicken and can’t believe the way the flavors develop!

Made this recipe with Tessa Sinatro aka @lamb_chop97