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Category: Poultry
Prep Time: Cook Time: Total Time:
Look for cutlets that are between 1/4" and 1/2" thick.
Serves 4
8 boneless, skinless chicken cutlets (thin-cut)
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 small onion , chopped fine
8 ounces white mushrooms , trimmed and quartered
1 large garlic clove , minced
3/4 cup sweet Marsala
1/2 cup low-sodium chicken broth
2 teaspoons lemon juice
1 tablespoon minced fresh parsley leaves
1. Pat cutlets dry with paper towels and season with salt and pepper. Dredge cutlets in flour to coat and shake to remove excess. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add 4 cutlets and cook until golden brown, 2 to 2 1/2 minutes on each side. Transfer to large plate and cover with aluminum foil. Repeat with remaining oil and cutlets.
2. Heat 1 tablespoon butter in empty skillet over medium-high heat until foaming. Cook onion and mushrooms until browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mushroom mixture to medium bowl and cover with foil.
3. Add Marsala and broth to empty skillet, bring to boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes. Reduce heat to medium-low, return chicken and accumulated juices to skillet, and turn chicken to heat through, about 1 minute. Transfer chicken to serving platter. Off heat, whisk in remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture. Pour sauce over chicken. Serve.
serves 4
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Chicken Marsala
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Category: Poultry
Prep Time: Cook Time: Total Time:
Look for cutlets that are between 1/4" and 1/2" thick.
Serves 4
8 boneless, skinless chicken cutlets (thin-cut)
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 small onion , chopped fine
8 ounces white mushrooms , trimmed and quartered
1 large garlic clove , minced
3/4 cup sweet Marsala
1/2 cup low-sodium chicken broth
2 teaspoons lemon juice
1 tablespoon minced fresh parsley leaves
1. Pat cutlets dry with paper towels and season with salt and pepper. Dredge cutlets in flour to coat and shake to remove excess. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add 4 cutlets and cook until golden brown, 2 to 2 1/2 minutes on each side. Transfer to large plate and cover with aluminum foil. Repeat with remaining oil and cutlets.
2. Heat 1 tablespoon butter in empty skillet over medium-high heat until foaming. Cook onion and mushrooms until browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mushroom mixture to medium bowl and cover with foil.
3. Add Marsala and broth to empty skillet, bring to boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes. Reduce heat to medium-low, return chicken and accumulated juices to skillet, and turn chicken to heat through, about 1 minute. Transfer chicken to serving platter. Off heat, whisk in remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture. Pour sauce over chicken. Serve.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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