I always return to my Italian roots – especially when my mom is visiting! This dish met with her seal of approval! So happy, since she’s the queen of the kitchen and her food is always delicious!
1 lb. chicken cutlets or breasts (sliced into thin slices)
Flour for dredging
8 oz. sliced brown mushrooms
2 T. minced shallots
1 clove minced garlic
1/3 c Marsala wine
1/3 c chicken stock
Fresh chopped parsley
Season chicken with some salt and pepper. Dredge in flour.
Heat some olive oil and butter in a pan. Add the chicken pieces and brown on both sides. Transfer to a plate.
Add some more oil to the pan and add the mushrooms and cook until they are soft and have released their water. Transfer these to the plate with the chicken.
Add the shallots and garlic to the pan. Cook for a couple of minutes. Stir in 1 T. of flour and cook for about a minute.
Add the marsala and broth. Stir constantly, scraping up the brown bits at the bottom of the pan, until it begins to thicken. Add the parsley and stir altogether. Add a few dabs of butter to emulsify in the sauce.
Return the chicken and mushrooms to the pan and cook for a minute, coating the chicken with the sauce. Plate the chicken with some mushrooms on top and spoon the sauce over everything.