Italian-style breaded and pan-fried chicken cutlets, served with an easy mushroom and Marsala wine pan sauce.
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.