Ingredients: |
Ingredients: 3 boneless, skinless chicken breasts, 11/2 to 2 pounds
Salt and pepper
3/4 cup flour
1/4 cup olive oil
12 Oz mushrooms, sliced
1 large shallot, finely chopped
1 1/2 cups dry Marsala wine
6 T unsalted butter, cut into pieces
Parsley for garnish
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Directions: |
Directions:Cut the chicken breasts in half lengthwise, making 6 equal pieces
Place one chicken piece between 2 pieces of plastic wrap on a cutting board. Pound the chicken with with a meat mallet, until chicken is 1/4 inch thick
Sprinkle with salt and pepper
Mix the flour with salt and pepper. Dredge the cutlets in the seasoned flour, shaking off excess. Heat 3 T of oil in a large skillet over medium high heat, until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plat. Add the remaining 1 T of oil to the pan and sear the remaining cutlets.
Add the mushrooms and 1/2 tsp salt to same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened. Add the shallots and cook, stirring until soft, 3-4 minutes.
Remove the pan from heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1-2 minutes.
Add the cutlets and any juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
Remove chicken to platter, pour sauce over the chicken, garnish with parsley. |
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