SERVES 6 TO 8
In a small saucepan, combine the wine and raisins. Bring to a boil over high heat, then turn off the heat and set aside.
Cut each chicken breast crosswise and diagonally into 2 equal pieces. Coat the chicken breasts with a little olive oil. Put 2 pieces in a plastic bag and gently flatten with a meat mallet. Repeat with the other chicken pieces.
Season both sides of the chicken with salt and pepper and dust with flour. Heat 2 tablespoons olive oil in a large sauté pan over high heat. Working in batches, add the chicken and brown on both sides, turning once and adding a little butter. Transfer to a platter.
Spoon fat from the skillet. Add the shallots and garlic. Sauté until softened, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes.
Add the wine and raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Stir in the hoisin, then stir in the cream and reduce to a simmer. Return the scaloppini to the pan. Simmer about 1 minute, stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little water.
Serve on plates with sauce spooned over the chicken. Garnish with more parsley.
I have been fortunate to be a business partner with Chef Wolfgang Puck for about 20 years as an investor and board member. He is just as amazing as a person as he is a chef. My favorite Wolfgang main dish, among so many favorites, is his Chicken Marsala, a personal version he created many years ago of a traditional Italian recipe. It quickly became wildly popular, and remains so to this day.
1 cup dry white wine
1 cup golden raisins
4 boneless, skinless chicken breast halves, each 5 to 6 ounces
6 tablespoons olive oil
Freshly ground black pepper
½ cup all-purpose flour
4 tablespoons unsalted butter, plus more as needed
½ cup chopped shallots
1 teaspoon finely chopped garlic
¾ pound button mushrooms, wiped clean, stems trimmed, caps thinly sliced
3 large fresh sage leaves or 1 teaspoon dried sage
3 tablespoons bottled hoisin sauce
¾ cup heavy cream
Chopped Italian parsley, for garnish