- 4
- 40 mins
Ingredients
- 1 1/4 lb chicken cutlets, pounded until 1/4inch 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)
- NOTE: If you want sauce to put over rice or noodles, double or triple the sauce recipe.
Preparation
Step 1
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 a 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 two minutes. Return chicken and mushrooms to skillet, and cook until heated thru, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.