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This week we went in the kitchen with chef Scott Raiche, of Cafe Venice, as he prepares chicken scaloppine marengo with sauteed crimini mushrooms, fresh tomatoes and herb mashed potatoes with garlic green beans.
Cafe Venice is a restaurant and wine bar located on Venice island. The menu features something for everyon,e with an emphasis on everything being homemade. Guests enjoy intimate indoor seating, as well as an outdoor terrace hung with lit grape vines.
Owner Kay Ann Kropac comes from a long history of restaurant experience, starting with her family's establishment, Hellriegel's Inn, in Painesville, Ohio. Kropac enjoys a clientele of both Venice visitors but also regular locals. The Cafe Venice wine selection offers extensive choices to pair with one of its homemade dishes.
For more In the Kitchen videos, click here.
Scroll down for an instructional video on how to prepare the dish.
Chicken scaloppine marengo
2 8-ounce chicken breasts
1/4 cup olive oil
1/2 fresh diced tomato
1 shallot, julienned
4 crimini mushrooms, sliced
Pinch of fresh thyme, chopped
1 cup sherry
4 ounces cold butter
Salt and pepper
Seasoned Flour Ingredients:
1/2 cup flour
Salt and pepper
Combine seasoned flour ingredients. Dredge the chicken breasts in flour mixture. Add olive oil to pan over high heat. When hot, add coated chicken breasts to pan. Cook for 2 minutes, or until golden brown, and turn chicken in pan. Cook chicken for 2 more minutes, until both sides are golden brown. Add mushrooms and shallot. Saute for 1 minute. Add tomato and sherry. Cook for 2 more minutes, or until sherry has reduced by half. Add cold butter in chunks, stirring until melted and sauce has slightly thickened. Add salt and pepper to taste. Serve with herb mashed potatoes and garlic green beans. Enjoy!
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