212 oz.boneless chicken breasts, cut horizontally into cutlets
1/2cupall purpose flour
3/4tspsalt
3/4tsppepper
3/4tspgranulated garlic
2tbspolive oil
3tbspbutter
8oz.white button or cremini mushrooms, sliced
4cloves garlic, minced
1/2tspdried thyme
1cupMarsala wine
3/4cupchicken broth
3tspall purpose flour dissolved in a tablespoon of water to make a slurry
1/3cupheavy cream
2tbspchopped fresh parsley
Instructions
Cut the chicken breast into cutlets, (4), sprinkle both sides with salt, pepper, and granulated garlic. Dredge the cutlets in all-purpose flour and shake off the excess.
Heat a large skillet on medium high heat and add 1 tablespoon each of olive oil and butter. Once the oil is shimmering, place 2 of the cutlets in the skillet to brown, 3 to 4 minutes. Turn and brown the second side, 3 to 4 minutes. Remove and place on a plate and tent with foil to keep warm. Add another 1 tablespoon each of olive oil and butter to the skillet and repeat the browning of the other 2 cutlets and place them on the plate tented.
In the same skillet on medium heat, add another tablespoon of butter. Place the sliced mushrooms in the skillet with a pinch of salt and cook until browned and the water from the mushrooms has burned off, 6 to 8 minutes. Add the minced garlic and dried thyme and cook for another minute so that the garlic becomes fragrant.
Pour in the Marsala wine and bring to a boil and reduce by 1/2 which will take 4 to 6 minutes. Next add the chicken broth and bring that to a boil. Once boiling, stir in the flour slurry and bring to a boil to thicken, 2 minutes.
Stir in the heavy cream and place the cutlets back into the skillet to heat up. Spoon the sauce over the cutlets which will further the thickening, 2 or 3 minutes. Taste the sauce and add salt and pepper if needed.
Remove the skillet from the heat and sprinkle with the chopped parsley. Serve warm.
Notes
Marsala wine can be substituted with dry cooking sherry, Madeira wine, or even 3/4 cups of white wine and 3 tablespoons of brandy.
The nutrition information is for 4 servings of Chicken Marsala only not the noodles, potatoes or rice it is served with.