Chicken Scaloppine in Marsala Sauce

Scaloppine is a simple classic meal that is quick and easy and never fails to charm. Veal or pork is commonly used in this dish. A good accompaniment to this meal would be potatoes cooked in oil or Italian Risotto. I only have sweet potatoes, so I will make mashed potatoes instead. I added fresh rosemary into this dish even though the recipe does not call for it, but the woody smell of rosemary goes very well with it. Although it is very simple, this classic dish is one of the best Italian meals I have ever known.
Ingredients:
1 lbs  chicken breast (2 large breast)
3 tbs all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbs olive oil
1 tbs butter
1/2 cup dry Marsala
3 tbs balsamic vinegar
2 garlic cloves, sliced
2 sprigs of rosemary
1/2 small onion, sliced

Directions:
Cut the chicken breast into  thin pieces.

Then lay them out on a cutting board with a sheet of plastic wrap on top large enough to cover the meat.

 While being careful not to break the meat, use a rolling pin to press gently on the meat to reduce the thickness of each piece to about ¼ to 1/8 inch.
Combine the flour, salt, and black pepper well and coat piece of meat on both sides with the seasoned flour, shaking off any excess flour.

In a large skillet over high heat, add the olive oil and butter to the pan. When the butter is foaming, add the chicken and cook each side for two minutes.

 Add  onions,garlic slices and rosemary sprigs. When you smell the fragrance of the herbs, add Marsala and balsamic vinegar.

 

Let chicken bubble away in the Marsala-vinegar mixture for 3 minutes, or until the sauce is syrupy.

Season again with salt .Serve on a plate with some of the sauce poured on top of the chicken.