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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs. Ingredients:
4 boneless, skinless chicken breasts or veal cutlets |
2 tablespoons flour |
4 tablespoons butter, divided |
2 cups mushrooms, sliced |
3/4 cup holland house® marsala cooking wine |
1/4 cup water (optional) |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon rosemary (optional) |
Directions:
1. Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
2. Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
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