Chicken Cutlets in Marsala Sauce (TNT)
Chicken Cutlets in Marsala Sauce (TNT)
(Gail's version of Buca di Beppo Chicken Marsala from CopyKat Recipes)
Ingredients:
olive oil
3 ounces thick cut bacon, cut into 1/4-inch pieces
4 thin chicken breasts cutlets
1/2 cup all-purpose flour
coarse salt
fresh ground pepper
1/4 to 1/2 cup sauteed sliced baby Portabello mushrooms (if you love mushrooms, use 1/2 cup)
1 cup Dry Marsala wine (I use Taylor's brand)
4 to 6 tablespoons heavy cream (you can substitute half 'n' half for cream if you want)
Directions:
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan.
With pan over medium-high heat, add the sauteed mushrooms and Marsala wine, and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the mushroom-wine sauce over the top of each cutlet. Yield: 4 servings
Gail's Notes: Other than adding mushrooms and doubling the amount of wine and heavy cream, I followed the original recipe. This is so incredible! I will definitely be making this again!
(Gail's version of Buca di Beppo Chicken Marsala from CopyKat Recipes)
Ingredients:
olive oil
3 ounces thick cut bacon, cut into 1/4-inch pieces
4 thin chicken breasts cutlets
1/2 cup all-purpose flour
coarse salt
fresh ground pepper
1/4 to 1/2 cup sauteed sliced baby Portabello mushrooms (if you love mushrooms, use 1/2 cup)
1 cup Dry Marsala wine (I use Taylor's brand)
4 to 6 tablespoons heavy cream (you can substitute half 'n' half for cream if you want)
Directions:
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan.
With pan over medium-high heat, add the sauteed mushrooms and Marsala wine, and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the mushroom-wine sauce over the top of each cutlet. Yield: 4 servings
Gail's Notes: Other than adding mushrooms and doubling the amount of wine and heavy cream, I followed the original recipe. This is so incredible! I will definitely be making this again!
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