1/4 cup flour
Salt and pepper, to taste
1 Tbsp. olive oil
3 Tbsp. butter, divided
10 oz. Baby Bella mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
3/4 cup low sodium chicken broth
10 oz. Baby Bella mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
3/4 cup low sodium chicken broth
3/4 cup Marsala wine
3/4 cup heavy cream
2 tsp fresh thyme, chopped
Fresh parsley, chopped, for garnish
3/4 cup heavy cream
2 tsp fresh thyme, chopped
Fresh parsley, chopped, for garnish
Chicken cutlets should be 1/4 inch thick. Flatten them with a mallet if necessary. Combine the flour, salt and pepper in a large bag or bowl. Toss or shake to coat them with flour mixture. .
Heat the oil and 2 Tbsp. butter in a large skillet. When butter is melted, add the chicken cutlets to the pan and cook on medium for about 3 minutes per side, until golden brown. Remove from pan and set aside.
Melt the remaining 1 Tbsp. butter and add the mushrooms. Saute them for 2-3 minutes until they soften. Add the shallot and garlic and season with salt to taste. Cook for a minute or two. Add the broth, Marsala wine, heavy cream and thyme and bring to a boil. Lower the heat to a simmer and cook sauce for 10 to 15 minutes until it thickens and browns in color, stirring occasionally.
Melt the remaining 1 Tbsp. butter and add the mushrooms. Saute them for 2-3 minutes until they soften. Add the shallot and garlic and season with salt to taste. Cook for a minute or two. Add the broth, Marsala wine, heavy cream and thyme and bring to a boil. Lower the heat to a simmer and cook sauce for 10 to 15 minutes until it thickens and browns in color, stirring occasionally.
Add the chicken back to the pan and baste with the sauce. Heat for a few more minutes and then garnish with fresh parsley and serve with pasta or mashed potatoes.
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