- 4
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 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
Preparation
Step 1
1. Season chicken with salt and pepper and dredge in ⅓ 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.
2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Add remaining flour and cook for 2 minutes. Add Marsala and stock and cook, scraping bottom of pan until slightly reduced, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes, and season with salt and pepper before serving.