Delicious version! Simple to make for a fabulous weeknight meal.
|8||chicken cutlets, about 1½ pounds|
|salt and pepper|
|unbleached all purpose flour|
|2||tablespoon vegetable oil|
|½||small onion, chopped fine|
|8||ounces white mushrooms, quartered|
|1||garlic clove, minced|
|¾||cup sweet marsala wine|
|½||cup low sodium chicken broth|
|2||teaspoons fresh lemon juice|
|1||tablespoon fresh minced parsley|
1. Pat the chicken cutlets dry with paper towels and sprinkle them with salt and pepper. Dredge the cutlets in the flour to coat and shake off excess. Heat 1 tablespoon of oil in a non stick skillet over high heat until just smoking. Add 4 cutlets and cook until golden brown, 2 to 2 1/2 minutes on each side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and cutlets. 2. Melt one tablespoon of the butter in the now empty skillet over medium high heat. Cook the mushrooms and onion till browned, about 5 minutes. Add the garlic and cook until fragrant , about 30 seconds. Transfer the mushroom mixture to a bowl and tent with foil. 3. Add the marsala and brioth to the empty skillet, bring to a boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes. Reduce the heat to medium low and return the chicken and sccumulated juices to the skillet, and turn the chicken to heat through, about 1 minutes. Transfer chicken to a serving platter. Off the heat, whisk in the remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture. Pour the sauce over the chicken and serve.