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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 6 chicken breasts (lightly pounded)
- 10 to 12 oz. mushrooms (portobellos and regular mixed) sliced thin
- 1 shallot, thinly sliced
- 3/4 cup marsala (madera) wine
- 1 3/4 cups broth (reduced to 3/4 cup)
- 1 - 1.5 tsp chopped sage
- flour for dredging
- Salt and freshly ground black pepper (I use a 5 pepper blend)
Method
- 1. Trim the excess fat and lightly pound on underside leaving top side intact. Sprinkle pepper.
- 2. Saute the shallot about a minute until soft and golden.
- 3. Add mushrooms and sage and saute, About 6-8 minutes.
- 4. Reduce broth and reserve for later.
- 5. All these steps can be done in advance and reserved for the final steps.
- 6. Dredge chicken cutlets in flour.
- 7. In large saute pan, combine margarine with olive oil and cook cutlets for exactly 3 minutes per side. (reduce heat so as to brown each side - not burn).
- 8. Keep in 200 degree oven while completing saute task.
- 9. Remove chicken from the pan.
- 10. Pour a little of the marsala wine into the pan to deglaze and scrape pan for brown bits. Cook at high heat.
- 11. Add remaining marsala wine and add a dash of the concentrated broth. Cook together for several minutes to combine flavors and reach best consistency. Can be cooked up to 6-8 minutes to thicken sauce, Optional.
