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Ingredients
- 4 skinless, boneless, chicken breasts
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1 shallot, finely chopped
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped parsley, divided
Details
Adapted from foodnetwork.com
Preparation
Step 1
Place a chicken breast on a cutting board with the palm of your hand placed flat
on top of it. Using a large, sharp knife, cut the breast in half by slicing parallel to
the cutting board. Place a sheet of plastic wrap on a flat work surface.
Place one of the chicken cutlets on the plastic wrap and top with another sheet
of plastic wrap. Using a mallet, rolling pin, or bottom of a skillet, pound the
chicken so that it is evenly 1/2-inch throughout. Repeat for all the chicken
breasts. You will have 8 chicken cutets.
Put some flour in a shallow platterand season with salt and pepper; mix with a
fork to distribute evenly. Dredge both sides of the chicken cutlets in the
seasoned flour, shaking off the excess.
Heat the oil over medium-high heat in a large skillet.
Add the cutlets to the skillet and saute for 5 minutes on each side until golden.
Do this in batches if the pieces don't fit comfortably in the pan.
Remove the chicken to a large platter andset aside.
Lower the heat to medium; add the mushrooms and shallot.
Saute until the mushrooms are nicely browned, about 5 minutes; season with
salt and pepper. Pour the Marsala into the skillet; cook for 2-3 minutes.
Add the chicken broth and simmer 2-3 minutes to reduce the sauce slightly.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to
heat the chicken through. Stir in half of the parsley. Transfer the chicken and
sauce to a serving platter. Garnish with the remaining parsley before serving.
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