Chicken Scallopini Best Cooking Tips


I love chicken scaloppini cooked with either a sweet marsala or sweet vermouth, Martini and Rossi Sweet Vermouth! Since I always try to make the meals I serve as nutritious as I can, I also add a variety of vegetables… A one-pan dish to simplify the process and minimize clean up. Here then is my recipe for Chicken Scallopini w/Sweet Vermouth.


1 and 3/4 to 2 pads. of chicken breast tenders flour (for a plastic bag to shake the washed chicken in) 8 ounces of fresh mushrooms, washed, sliced 8 ounces of Birdseye frozen carrots, broccoli, cauliflower or cut up your own fresh carrots, broccoli, and cauliflower.

8 ounces of Birdseye frozen peas 1 small to the medium-sized onion, chopped 5 tbsp. butter, or if you prefer, enough pure olive oil to cover the bottom of a large stainless steel frying pan 1/2 of a half-pint of light cream 3/4 of a cup of sweet vermouth Salt and pepper to taste PREPARATION:

Put the butter, or the olive oil in the frying pan, and add chopped onions. Fry until onions are translucent. In the meantime, you’ve washed and shaken the chicken in a plastic bag with a small amount of flour in it, probably about 1/8 to 1/4 of a cup.

Add the chicken pieces to the pan, and brown on both sides before adding the sliced mushrooms. Remember you don’t need too much fat, although the butter will be absorbed by the chicken quicker than the olive oil because the mushrooms contain plenty of water.

Cover the pan, and simmer for 20 – 25 minutes, depending on the thickness of your chicken. Now add the frozen or fresh veggies. Cook the frozen veggies according to the directions on the pkg.

You may have to cook the fresh veggies a bit longer, depending on their size, and your personal desired crispness/softness. Then add the frozen peas. Now add the light cream, and cover the pan again. Simmer just for a couple of minutes, until the cream is heated through.

Then add the sweet vermouth. Again, allow to simmer a couple of minutes, until the sweet vermouth is heated through, then place on a large platter, preferably one with a bit of lip to contain juices, and serve. The recipe will serve about four to five people.


If you prefer, add dry vermouth to the above, rather than sweet vermouth. If there are vegetables other than those above that you’d prefer, use your own preferences, or you might want to further add to the vegetables mentioned above.

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