Chicken Marsala

By jenlin

Ingredients

• 8 chicken cutlets, about 1 1/2 pounds
• salt and pepper
• unbleached all purpose flour
• 2 tablespoon vegetable oil
• 3 tablespoons butter
• 1/2 small onion, chopped fine
• 8 ounces white mushrooms, quartered
• 1 garlic clove, minced
• 3/4 cup sweet marsala wine
• 1/2 cup low sodium chicken broth
• 2 teaspoons fresh lemon juice
• 1 tablespoon fresh minced parsley

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 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 medium high heat. 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.

Melt one tablespoon of the butter in the skillet over medium high heat. Cook the mushrooms and onion until 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.

Add the marsala and broth to the 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 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.