8ouncesbaby Bella mushroomssee notes for substitutions
½cupDRY Marsala wine
1cuplow-sodium beef broth
2teaspoonsfresh thyme leavesor ½ teaspoon dried thyme leaves
½cupheavy cream
Instructions
Trim off any fat from the chicken breasts. Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pay dry.
Combine the flour with 1 teaspoon kosher salt and ½ teaspoon black pepper in a small shallow dish. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
In a large skillet, heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches to prevent overcrowding your skillet. Cook the chicken cutlets for 3 minutes on each side, or until golden brown on each side and just barely cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
Add the remaining 1 tablespoon of butter into the skillet and melt over medium-high heat. Add in the mushrooms and minced shallot and saute for 2-3 minutes to begin to soften and brown the mushrooms.
Add the Marsala wine to the skillet and allow it to simmer and reduce for 1-2 minutes while scraping off the browned bits from the bottom of the pan.
Add in the broth, heavy cream, ½ teaspoon salt, ½ teaspoon pepper, and thyme to the skillet, and bring to a simmer. Once simmering, reduce the heat to low, and simmer for 10 minutes or until the sauce has reduced by about half, stirring frequently.
Add the chicken back to the pan, along with any juices that accumulated on the plate. Spoon the sauce over the chicken, and simmer for 2-3 minutes just to warm through the chicken and to ensure it reaches 165 degrees F.
Serve immediately topped with fresh minced parsley if desired.
Video
Notes
Mushrooms: In place of the baby Bella mushrooms, you can use sliced shitake, or soak 1 ounce of dried wild mushrooms in hot water for 1 hour. You can then opt to use that soaking liquid in place of the beef stock. Marsala Wine: Be sure to use dry, not sweet, Marsala, and DO NOT use marsala labeled "cooking Marsala." And while marsala is best, you can use Madiera wine or sherry if you don't have a Marsala on hand. Shallot: Feel free to omit the shallot if you don't have one on hand. Dairy-Free Modification: In place of the butter, use additional olive oil and instead of finishing the sauce with heavy cream, use additional beef or mushroom broth.Gluten-Free Chicken Marsala: Use 1:1 Gluten Free Flour Blend in place of the all-purpose flour. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.