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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a classic Italian dish, so delicious and easy to make you'll find yourself making it during a busy work week. Ingredients:
2 chicken breast halves, sliced in half to make 4 thin cutlets (about 12-14 ounces total) |
flour, for dredging |
salt |
fresh ground black pepper |
1 1/2 tablespoons olive oil |
8 -10 ounces white button mushrooms, sliced |
1/3 cup marsala wine |
1 cup chicken stock or 1 cup chicken broth |
1 tablespoon butter |
parsley, chopped, for garnish |
Directions:
1. Place chicken cutlets on cutting board and cover with saran wrap and pound with meat mallet until about 1/4” in thickness.
2. Mix in a shallow dish or plate the flour, salt & pepper.
3. Heat EVOO in a large, nonstick skillet on medium-high heat, until just smoking.
4. Dredge the chicken cutlets in the flour mixture.
5. When oil in skillet is ready, panfry the chicken 4-5 minutes per side.
6. When chicken is done, take out of skillet and keep warm on a plate, covered with tin foil.
7. Add a little oil to skillet, if needed, lower heat to medium and add mushrooms and sauté until golden brown, about 5 minutes. Then season with salt & pepper.
8. Add Marsala wine to deglaze pan, and let the alcohol cook out for a few minutes.
9. Add chicken stock and bring to a boil, let simmer for a few minutes.
10. Add butter and melt, then add chicken back to skillet along with any juices.
11. Cook for a few extra minutes to let the chicken warm through and sauce thicken a bit.
12. Plate chicken with sauce & mushrooms on top, garnish with parsley.
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