This tangy riff on the classic chicken Caesar wrap features dill pickles, chopped romaine, and a creamy anchovy-and-pickle ...

Alternatively, simply add ½ cup chicken broth to the chicken Marsala sauce in place of the Marsala wine. How to Make Chicken Marsala Here’s how to make Chicken Marsala , the BH&G Test Kitchen way.

Marsala >> sherry, port, madeira, red wine, or more broth or stock with 1 to 2 teaspoons of sugar. Gluten-free? >> Omit the flour, or use a gluten-free alternative.

To prepare chicken: If desired, cut chicken into two pieces. Place chicken between sheets of waxed paper or plastic wrap. With a mallet or rolling pin, pound chicken to an even thickness.

Marsala-Glazed Chicken. 2 6-ounce boneless, ... Remove visible fat from chicken. Place plastic wrap over chicken and pound to flatten with a meat bat or the palm of your hand to 1/4-1/2 inch thick.

Place chicken on a cutting board in a single layer, and cover with plastic wrap. Lightly pound using flat end of a meat mallet until tenderloins are ¼-in. thick. 2.

For Chicken Marsala, refrigerate the chicken separately from the sauce to preserve the crust's texture (you will top the chicken with sauce when you reheat it). Cover with plastic wrap.

Instructions: Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even ½-inch thickness; sprinkle with ¼ teaspoon salt and ¹/8 ...

Add the chicken and cook for about 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting with foil to keep warm. 5.

Stir in chicken stock, whipping cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.

The dish is rooted in traditional Italian scaloppine, which refers to a thin, flattened cut of meat. In addition to chicken, you can find the term appended to veal, beef and pork.