Chicken Della Casa Easy Recipe

This Chicken Della Casa dish is delicious with Fettuccine Alfredo, Capellini aglio e olio, rice pilaf (or risotto) and sautéed rapini (broccoli rabe). Choose Chianti Classico, Pinot Noir, or California Chardonnay for your wine. Personally, I prefer heavier reds. There is an art to eating well. (the art of eating well)

Chicken Della Casa
Chicken Della Casa
Preparation time: 15 Min
Cooking time: 30 Min
Total time: 45 Min

Chicken Della Casa Ingredients

  • 1 lb Chicken breasts, 1 pound into 1/4 – 1/2 inch thick medallion size slices

  • 1 cup flour

  • 1/2 cup extra virgin olive oil

  • 1/2 stick butter

  • Chop fresh garlic to taste

  • 10-12 fresh basil leaves

  • Salt & pepper to taste (Kosher salt & fresh ground pepper if you have them)

  • 1/4 pound sliced fresh mushrooms or a drained can of straw

  • An equal amount of chicken or beef stock pending what meat you use

  • 1/2 teaspoon of roux

  • Wine (Only If you like to add)

Step by Step Instruction for Chicken Della Casa

1. Pound the chicken into slices, moisten with some milk, coat them with flour and shake off the excess.

2. Heat 1/2 the butter and 1/2 the oil in a large sauté pan or nonstick skillet over high heat. Make sure the butter does not burn. Ensure that the heat is not lowered; if necessary, remove the pot from the burner.

3. Cook the first side of the veal until lightly browned, about 1 minute after the butter has melted.

4. Place your thumb over the top of the bottle to control the flow of marsala over the chicken.

5. Add salt and pepper to taste and cook until lightly browned, keeping an eye on them since the marsala thickens quickly.
6. Keep warm after removing the pan from the heat.
7. Continue to sauté for about 1 minute with the remaining butter & oil, garlic, mushrooms, and basil. Add more wine and let it reduce slightly to deglaze the pan.

8. In order to burn off the alcohol, tip the pan over the flame and it will ignite (flambè).

9. You can thicken it with a pinch of flour or with a half teaspoon of roux. Add stock and sprinkle with flour. It should take about a minute.

ROUX: This one is the most effective and can be applied to nearly anything. Soups, gravies, demi-glazes, etc.
Butter and flour should be mixed equally. The butter should be melted, the flour whisked in slowly, and the mixture should be simmered until golden brown. That’s it! Whenever you use a roux, it must be at room temperature or cooler than the product you are cooking. On medium heat. Add a bit of roux, stir until dissolved, and allow to thicken. Add 1 teaspoon per cup of liquid, or fraction thereof, and adjust as needed.
There may seem to be too much oil, butter, or spices in this recipe, but trust me, it won’t taste the same if you skimp.

Additionally, you can substitute turkey breast or veal for chicken breast if you prefer.


Chicken Della Casa with marsala wine. A marsala sauce is used in many trattorias in Rome to cook chicken or veal scaloppini. A classic Italian dish, chicken or veal marsala is one of my favorites. I personally prefer chicken to veal when it comes to this dish. It’s no problem, chicken breast. You can use any decent bottle of marsala wine. There is no doubt in my mind that you can make this dish at home just as well as you can order it in a restaurant.

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