Level: Super Easy
- 1 pound skinless, boneless chicken breast cutlets
- 3 tablespoons extra-virgin olive oil
- 1 (8-oz) package baby Bella or button mushrooms, sliced thinly
- 1/2 cup flour
- 2/3 cup unsalted or low sodium chicken stock
- 1/2 cup Marsala wine and a glass or two of something else for you to drink while cooking!
- 2 tablespoons unsalted butter
- Chopped parsley for garnish
- Add flour to a wide and shallow bowl or plate. Add a generous pinch of salt and pepper to the flour and combine.
- Coat chicken in flour mixture. This should be a light dusting. Shake off excess.
- Heat 2 tablespoons of oil in a large skillet over medium-high.
- When the pan is hot, and oil is shimmering, add chicken to the pan; cook until brown, about 4-6 minutes per side. The chicken should look golden brown.
- Remove chicken from the pan and transfer it to a side plate.
- Add 1 tablespoon oil to the pan.
- Add mushrooms and cook until they start to brown. 3-4 minutes.
- Add wine to deglaze the pan. Use a wooden spoon to scrape any brown bits from the pan into the liquid.
- Let the wine reduce by half. Then add chicken stock. (Pour yourself another glass to drink too.)
- Bring the sauce to a boil, then reduce to a simmer.
- Let the chicken stock reduce, sauce combine, and thicken. 10-12 minutes.
- Stir in butter and add the chicken back to the pan and all of the plate’s juices, turning to coat until the chicken and sauce are combined.
- Let cook an additional 2-3 minutes. Check the consistency of your sauce and make sure it’s exactly how you’d like it. If it’s too thin, keep cooking
- Plate and top and garnish with chopped parsley
Have your own tips or comments to share? Post them in the comments section below. Jk, the comments section is strictly for compliments only!