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Chicken Scaloppine with Mushrooms and Tarragon
Makes 4 Servings
*2 tbls. olive oil
*4 skinless chicken breast halves, boned and defatted
*1/4 cup all-purpose flour
*2 tbls. diced shallots
*2 cups sliced mushrooms, mixed varieties
*4 tbls. Marsala wine
*1/2 cup diced tomatoes
*1 tbls. chopped fresh tarragon
*2 cups Canyon Ranch Chicken Stock
*1/2 tsp. salt
*1/4 tsp. black pepper
1With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until 1/2 inch thick. Cut each pounded breast in half.
2Heat olive oil in a large saute pan over medium heat. Dust chicken with flour and saute in olive oil until lightly browned on both sides. Remove chicken from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated, about 1 to 2 minutes.
3Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Serve 1/4 cup sauce with 2 breast pieces.
  • This calls for a mixed variety of mushrooms. We recommend oyster, cremini, portobello and traditional button mushrooms, but you can use whatever types are in season.

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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