Categories: Chicken
Ingredients
- 2 chicken breasts
- Kosher salt and black pepper to taste
- 1/2 cup flour
- 2 tbsp olive oil
- 4 tbsp butter
- 12 oz white button mushrooms, quartered
- 1 cup Marsala wine
- 1 cup beef broth
- 1 tsp cornstarch
- 1/2 cup heavy cream
- Mashed potatoes or cooked noodles, for serving
- Chopped parsley, for serving
Directions
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Hold one hand on top of one piece of chicken, then use a sharp knife to carefully slice it in half horizontally. Pull the two pieces apart. Repeat with 2nd chicken breast.
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Sprinkle chicken on both sides with salt and pepper, then pour the flour in a dish and dredge the chicken pieces in flour.
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Heat the olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes on the first side, until browned. Then turn them over and cook them on the other side, 2-3 minutes. They should be well browned and cooked through. Remove them to a plate and set aside.
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In the same skillet, add the mushrooms and stir them around, cooking them until golden, 5-6 minutes. Pour in the Marsala and beef broth. Stir to deglaze the pan, scraping up the browned bits, and cook for 2-3 minutes more, until the liquid reduces by half.
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Whisk the cornstarch into the cream in a small bowl. When the sauce is dark and rich, pour in the cream mixture and let it bubble up and thicken for another minute. Turn heat off and stir in remaining 2 tbsp butter.
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To serve, place a piece of chicken on a bed of mashed potatoes or noodles, then spoon on some of the sauce and sprinkle with parsley.