- 4
- 60 mins
- 60 mins
Ingredients
- 2 lg boneless chicken breasts (8 oz each)
- Kosher salt
- Freshly ground black pepper
- 1/4 c plus 1 tsp all-purpose flour
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1/4 c finely chopped shallots
- 8 oz sliced cremini mushrooms
- 3 oz sliced shiitake mushrooms
- 1/3 c Marsala wine
- 1/2 c 88% fat-free chicken broth
- 2 tbsp chopped fresh parsley
Preparation
Step 1
Preheat the oven to 200 degree F.
Slice the chicken breast in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 tsp salt and a pinch of black pepper.
Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 tsp remaining flour to use later.
Heat a large nonstick skillet over medium-high heat. Add 1/2 tbsp of the butter and 1 tsp of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.