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Categories:
whole wheat flour white flour chicken olive oil mushrooms shallots Marsala wine chicken broth lemon fresh parsley thyme salt
Viewed: 38 - Published at: 5 years agoIngredients
- 3 Tablespoons Whole Wheat Flour
- 3 Tablespoons White Flour
- 1- 1/2 pound Chicken Breast, Pounded Thin
- 2 Tablespoons Olive Oil
- 3 cups Mushrooms, Sliced
- 2 Tablespoons Shallots, Thinly Sliced
- 1/2 cups Marsala Wine
- 1/2 cups Low Sodium Chicken Broth
- 1/2 whole Lemon, Juiced
- 2 Tablespoons Fresh Parsley, Chopped
- 1/2 teaspoons Fresh Thyme Leaf, Chopped
- Salt And Pepper
Method
- In a shallow dish, mix the whole wheat and white flour and season with salt and pepper to taste.
- Dredge the chicken cutlets in the flour and set aside.
- Add 1 Tablespoon of the olive oil to a large, nonstick skillet and heat on medium-high.
- Add chicken and saute until lightly browned, 2 to 3 minutes per side.
- Remove cutlets to a plate and keep warm.
- Add the remaining olive oil to the pan, along with the mushrooms and shallots and stir over medium high heat for 1 to 2 minutes.
- Add wine to pan.
- Reduce sauce to a glaze consistency, scraping any loose brown bits from the bottom of the pan.
- Reduce heat and add broth, lemon juice, parsley, and thyme.
- Stir and cook until broth reduces by half.
- Return chicken to pan and simmer for 5 minutes.
- Serve hot over noodles or boiled new potatoes.
