This Italian dish prepared with chicken cutlets, mushrooms and Marsala wine belongs on your table.
Ingredients
- 3 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 4 six-ounce thinly sliced boneless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 3/4 cup marsala wine
- 1 cup chicken stock
- 1 tablespoon chopped fresh rosemary
Instruction
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook until they are golden brown on the edges. Remove mushrooms from skillet and set aside.
- Mix salt, pepper and flour. Dredge chicken breast in flour, shaking off any excess flour.
- Heat olive oil in skillet over medium. When oil is hot but not smoking, add dredged chicken breasts and cook until golden brown on both sides, about 4 minutes per side. Remove cutlets from skillet and set aside.
- Add chopped shallots to skillet and cook until transparent, about 30 seconds.
- Add Marsala to skillet and reduce until just a small amount is left to coat the bottom of the pan, 3 to 4 minutes.
- Add stock and rosemary to skillet and reduce sauce by half, about 5 minutes.
- Whisk the remaining tablespoon of butter into sauce and add mushrooms.
- Return chicken cutlets and coat them with the sauce. Continue cooking over low flame until sauce is thickened, 3 to 4 minutes.
