Ingredients
- 4 Tbs olive oil, divided
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 pounds chicken cutlets
- 1 (8-oz) package sliced fresh baby portobello mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 3 Tbs butter
- Garnish; chopped fresh parsley
Preparation
Step 1
1. In large skillet, heat 2 Tbs olive oil over medium-high heat.
2. In a shallow dish, whisk together flour, salt and pepper. Dredge chicken in four mixture, shaking off excess. Cook half of cutlets of 3 to 4 minutes per side or until golden brown. Remove from skillet, and repeat procedure with remaining 2 Tbs of oil and chicken.
3. Add mushrooms to skillet, and cook over medium heat, stirring occasionally, for 3 to 4 minutes or just until tender. Stir in Marsala, scraping browned bits from bottom of skillet with a wooden spoon, and cook for 2 minutes. Stir in broth, and cook for 4 minutes or until slightly thickened. Whisk in butter, 1 tablespoon at a time, until melted. Return chicken to skillet, and cook until heated through. Garnish with parsley, if desired.