CHICKEN MARSALA - go to recipe

By LindaW1955

Ingredients

• INGREDIENTS:
• 1 1/4 lb. chicken cutlets, pounded until
• 1/4 " thick (about 8)
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup plus 1 tbsp. flour
• 5 tbsp. olive oil
• 5 tbsp. unsalted butter
• 8 oz. white button mushrooms
• 2 tbsp. minced shallots
• 1 clove garlic, minced
• 1/3 cup dry Marsala wine
• 1/3 cup chicken stock
• 1 tbsp. finely chopped parsley, for garnish (optional)
• DIRECTIONS:
• Season chicken with salt and pepper and dredge in 1/3 cup flour.
• Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat.
• Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.
• Transfer to a plate, and set aside.
• Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.
• Transfer to plate with chicken, and set aside.
• Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute.
• Stir in remaining 1 tbsp. flour; cook for 2 minutes.
• Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
• Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
• Remove from heat; stir in remaining butter.
• ​Season with salt and pepper; garnish with parsley, if you like.

Preparation

Step 1

Season chicken with salt and pepper and dredge in 1/3 cup flour
Heat 2TBS oil and TBS butter in 11" skillet over medium-high heat