(1 votes, average: 4.00 out of 5)
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8 pieces of chicken cutlet, pounded flat
Salt
Pepper
All-purpose flour
3 tablespoons olive oil
6 tablespoons margarine
3 onions, sliced in rings
2 pounds of mushrooms, sliced thin
¼ pound shiitake mushrooms, sliced thin
¾ cup Marsala wine
1 ½ cup chicken stock
1 ½ tablespoon tomato paste
Season flour with salt and pepper. Dredge chicken in flour and shake off the excess flour.
Heat the olive oil and the margarine in a large skillet over medium heat. Brown the chicken on both sides and then take out chicken (you may have to do this in batches, so save a little oil and margarine for the second batch).
Add the onions and mushrooms to the skillet. Cook over medium-high heat for about 6 minutes or until all the liquid has evaporated. Add Marsala wine and sauté until most of the liquid evaporates, about 4 minutes.
Add the chicken stock and tomato paste and stir. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Transfer to a serving platter and top with all the onions, mushrooms and reduced sauce.
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Tags: chicken
delicious!! i made it for pesach, with matzo meal, amazing!!
The picture has some green herbs on top and there’s nothing like that in the ingredients. Kind of misleading.
Regarding the chicken marsala—-Do you use regular chicken cutlets are thinly sliced scallopini? Please respond as this recipe sounds great.
I prefer to use thinly sliced cutlets for even cooking and a lighter finish.