#Small Group Cookery Course and Chicken Scaloppine Sauteed in Marsala Sauce and Raisin

Tomorrow I’ll run my first cookery course in 2015 and the location’ll be a beautiful Tuscan cellar, this time. It’ll be a cooking class about something I love: Tuscan soups and their original recipes (do you remember our fantastic onion soup?) and we’re going to prepare some delicious Cantuccini too.
I’m excited and anxious and can not wait to be tomorrow night, to post some pictures and tell you the experience on our social networks: Facebook, Instagram, Pinterest, Google+…
It seems only yesterday that I washed all my kitchen utensils, my huge bag (I look like Mary Poppins), the aprons for my students … to store them for the long winter. It seems only yesterday that, tired to death by the labors of a whole summer, I put in the attic all my working equipment ready to take it up with the Spring.

Mine is an itinerant work: “…we move wherever they call us in Tuscany to hold cookery courses or Private Dinners” and it is not always easy to find the way to Villas, Apatments or Resorts…sometimes you come back home at impossible hours.

When you get to the month of October, can’t wait to be able to rest a bit ‘ and then I’m so happy to dedicate myself to this blog, exchanging tips and recipes with my students who are abroad.

And tomorrow we start again: it is Spring!

Opening my job season (March-November) with this particular day gives me charge and energy, and I hope that bodes well for the summer is coming.

For my part: I’m excited, am also a bit ‘scared, as always before you take a leap on a land that you never know how it will be.

Love for my job continues to give me great strength: to know new people, who come from all over the world, enriches me to no end and this, combined with the chance to pass on to others my passion for cooking, makes my days full of satisfactions, though tiring.Just because I have to prepare everything for tomorrow, today I do not have much time to stay in the kitchen and I need to solve the family meal with something quick, nutritious and liked by my daughters so… kid friendly.

What’s better than: Chicken Scaloppine Sauteed in Marsala Sauce and Raisin? It’s a so simple and tasty dish, moreover fast and guarantee of success; you know it is not so simple to find all these benefits in the same dish!

I bought Marsala wine for this recipe just the past Summer, during our trip in Sicily.

If I’m not wrong, I think you can find it everywhere in the world and don’t worry to waste it, because you can use it in many many recipes…I’m thinking to Sicilian Cannoli for example.

For this recipe I used Marsala wine that I bought in Sicily, this Summer…but don’t worry, you’ll find

Try it, you solve a dinner or a lunch with a little sacrifice and the flavor that comes out of this dish is so delicious that you’ll want to make them more and more often.

Simple tips for this recipes:

don’t reduce the liquid too much
remind: the meat must be always tender

Ginny’s eating Chicken Scaloppine Marsala sauce and raisin

Chicken Scaloppine in Marsala wine sauce and raisin

Recipe by Erika Elia (CuocheinVacanza.it)

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients

1 lb chicken breast
3 tbspExtra virgin oil
1/2 oz butter
4 oz flour
2 handful raisins
1/2 cup marsala wine
1 sprig rosemary
to taste salt and pepper

Cooking Directions

1. Soak the raisin in warm water for about 10 minutes and drain it
2. Cut the meat and dredge each slice in flour
3. heat 3 tbsp of Evo oil and the butter over a medium flame and sauté the scallops on both sides
4. sprinkle with salt and pepper to taste, add the rosemary sprig and the raisin
5. add Marsala wine and sautè over a high flame for about 2 minutes
6. keep on cooking over low heat, covered pan, for about 10 minutes