Here is your chance to have Chicken Marsala at home and not just when you visit a restuarant. This is an easy and elegant recipe for a family meal or a special occasion. Serve Chicken Marsala with your choice of rice, pasta or mashed potatoes. Enjoy!
1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 lb. chicken cutlets
1/4 C. olive oil, divided
1 (8-oz) pkg. sliced baby portobello mushrooms
1/2 C. Marsala wine
1/2 C. chicken broth
3 Tbsp. butter
In a shallow dish, combine flour, salt, and epper. Dredge chicken cutlets in flour mixture to coat, shaking off excess.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook half of cutlets for 3 to 4 minutes per side, or until golden brown. Remove from skillet, and keep warm. Repeat procedure with remaining oil and cutlets.
Add mushrooms to skillet, and cook, stirring occasionally, for 3 to 4 minutes, or just until tender. Stir in wine, scraping browned bits from bottom of pan with a wooden spoon, and cook for 2 minutes. Stir in broth, and cook for 4 minutes, or until slightly thickened. Whisk in butter, 1 tablespoon at a time, until combined. Serve mushrooms and sauce over chicken.
Makes 4 to 6 servings
