Description

Chicken breasts pounded thin then sautéed and braised in a mixture of Marsala wine, butter, olive oil, mushrooms and parsley.

Ingredients

• 4  Each Chicken Cutlets, pounded thin
1
• 3  Cup(s) Button Mushrooms, sliced
2
• 10  Table Spoon(s) Butter
3
• 1  Cup(s) Chicken Stock
4
• 1/2  Cup(s) Marsala Wine
5
•  As Needed Fresh chopped Italian Parsley
6
• 1  Table Spoon(s) Extra Virgin Olive Oil
7
• 1  Cup(s) All purpose Flour
8
•  To Taste Salt & Pepper
9
• 1/4  Cup(s) Fresh Parsley, finely chopped
10

Directions

1. Season both sides of chicken with salt and pepper
2. Dredge chicken in flour, shaking off any excess
3. Add olive oil and 4 tablespoons of butter to a large saute pan over medium high heat
4. Let butter melt and mix in with olive oil
5. Add chicken to pan and saute on each side until golden brown
6. Remove chicken from pan and add mushrooms to pan
7. Add 4 tablespoons of butter to pan, melt into mushrooms
8. Season with salt, pepper and fresh parsley
9. Toss ingredients together to combine
10. Deglaze pan with Marsala wine
11. Place chicken back into pan
12. Add 2 tablespoons of butter and chicken stock
13. Reduce sauce down for about 5 minutes
14. Remove chicken from pan
15. Let sauce Reduce for another 2 minutes until thicker
16. Plate up chicken and top with Marsala sauce
17. Serve and enjoy!