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Categories:
chicken cutlets flour butter olive oil bella mushrooms clove garlic Marsala wine chicken brown sugar thyme parsley salt
Viewed: 33 - Published at: 8 years agoIngredients
- 4 Chicken Cutlets
- 1 cup Flour For Dredging, Plus 2 Teaspoons, Divided Use
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 pint Baby Bella Mushrooms, Sliced
- 1 clove Garlic, Minced
- 3/4 cups Marsala Wine
- 1/4 cups Chicken Stock
- 1/2 teaspoons Brown Sugar
- 1 teaspoon Chopped Fresh Thyme
- 1 Tablespoon Chopped Fresh Parsley
- Salt And Pepper, to taste
Method
- Pound chicken cutlets until thin.
- Dredge chicken lightly on both sides with flour.
- In a large skillet melt butter and olive oil over medium heat.
- Add chicken to skillet and cook through, 4 minutes on each side.
- Then remove chicken to a serving platter.
- In the same skillet, saute mushrooms and garlic over medium heat until browned, about 10 minutes.
- Remove mushrooms from the pan with a slotted spoon and set aside.
- Using the same pan, whisk in the 2 teaspoons of flour, the Marsala, chicken stock, brown sugar, thyme, parsley, salt and pepper.
- Heat the mixture over medium heat until combined.
- Then return chicken and mushrooms to pan cover and cook on low another 5 minutes.
- Until heated through.
