- This topic has 0 replies, 1 voice, and was last updated April 30, 2019 at 5:45 pm by .
- April 30, 2019 at 5:45 pm #570396
4 boneless skinless chicken breast cutlets
1 cup crimini or porcini mushroom slices
3 tbs olive oil
1/2 cup dry Marsala wine
2 tbs minced Italian parsley
1/2 cup chicken broth or chicken bouillon equivalent
If desired, pound chicken between two pieces of wax paper or plastic. Season chicken with salt and pepper.
Heat oil in a skillet and add chicken. Pan fry chicken for 5 min on each side until golden, turning once until done. Remove, and cover with foil to keep warm.
Add onion and mushrooms to the pan, add a little more oil if needed, cook until onion is translucent and mushrooms are soft approximately 5 min.
Add wine to pan and cook for 1 to 2 min.
At this point, judge the amount of liquid for sauce for chicken. If more is needed, add a bit of broth. Taste, and adjust seasonings.
Pour vegetables and sauce over chicken, and sprinkle with parsley. Serves 4
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