Italian-style breaded and
pan-fried chicken cutlets, served with an easy mushroom and Marsala
wine pan sauce.
Chicken
Marsala
- 4 boneless, skinless chicken
breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 tablespoon ground
black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 2/3 cup (sweet) Marsala
wine
- 1/4 cup white cooking
sherry
- With kitchen mallet, pound
chicken breasts until flat and thin. Set aside.
- In a shallow dish mix
together flour, salt, pepper and oregano. Dredge chicken in flour mixture.
- Heat oil and butter in
a large skillet until hot; cook chicken in batches until golden browned on each side,
about 2 minutes per side. Transfer to serving platter and keep warm.
- Add mushrooms to same
skillet and cook for 2 minutes, stirring. Add wine and sherry, stirring up browned bits, and
reduce volume by half. Pour
sauce of chicken cutlets and serve.
Makes 4 servings.
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