The recipe
Ingredients- 5 Pounds of Chicken Cutlets (or buy your own chicken breast and slice them thinly)
- 1 10 Oz Package of Crimini Mushrooms
- 1 Small Shallot, Chopped
- 2 Cups Marsala Wine (or a sweet wine such as Sherry)
- ¼ Cup Chicken Stock
- ½ Cup Half and Half (optional)
- Salt and Pepper
- Diced Tomatoes (for garnish)
- Chopped Parsley (for garnish)
- Olive oil (for sautéing)
- Season chicken generously with salt and pepper.
- Heat olive oil in a large pan until it’s hot.
- Add chicken and saute on both sides until a nice crust develops.
- Remove the chicken and set aside on another plate.
- Reduce heat to medium high and add shallots and more olive oil if necessary. Scrape the bottom of the pan with a rubber spatula or wooden spoon to release all the bits.
- Add mushrooms and ONE cup of Marsala wine.
- Continue sautéing until the sauce is reduced and the mushrooms are rich in color, about 15 minutes.
- Pour in the second cup of marsala wine. Again, scrape the bottom of the pan.
- Add chicken back into the pan and mix it into the sauce and mushrooms.
- Let reduce by half and add chicken stock. Taste the sauce and season with salt and pepper.
- Add in the half and half if desired. Cook for 2 minutes.
- Sprinkle with chopped tomatoes and chopped parsley to serve.
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