Chicken in Marsala Sauce with Mushrooms (TNT)
Chicken in Marsala Sauce with Mushrooms
Olive oil
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt (I used Kosher Salt)
Freshly ground black pepper, preferably on the coarse side
1 cup dry Marsala wine (I use Taylor's Marsala)
4 to 8 Tbs. heavy cream
1/4 cup sliced fresh green onions
1/2 cup Crimini mushrooms, sliced thin and sauteed in olive oil
Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and pepper. Heat the skillet with the olive oil (about 2 TBS) over medium high. Sprinkle the cutlets with sea salt and freshly ground black pepper, then dredge each cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and keep warm.
Pour off any excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil gently until you get a nicely thickened sauce. Add the sliced green onions and cooked mushrooms. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
Gail's Notes: This recipe is based on another recipe that I found a while back, to which I made a few changes. The results were fantastic! I will DEFINITELY make this again!
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt (I used Kosher Salt)
Freshly ground black pepper, preferably on the coarse side
1 cup dry Marsala wine (I use Taylor's Marsala)
4 to 8 Tbs. heavy cream
1/4 cup sliced fresh green onions
1/2 cup Crimini mushrooms, sliced thin and sauteed in olive oil
Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and pepper. Heat the skillet with the olive oil (about 2 TBS) over medium high. Sprinkle the cutlets with sea salt and freshly ground black pepper, then dredge each cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and keep warm.
Pour off any excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil gently until you get a nicely thickened sauce. Add the sliced green onions and cooked mushrooms. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
Gail's Notes: This recipe is based on another recipe that I found a while back, to which I made a few changes. The results were fantastic! I will DEFINITELY make this again!
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