Sweet Marsala

Chicken cutlets are one of my favorite cuts of chicken.  Boneless, thin and tender, means you can make many fast and delicious dishes from them.  I made Chicken Marsala from my cutlets, it's easy to make, looks like you spent the whole day in the kitchen (oh no I didn't!) when served up on a platter.  This recipe is restaurant quality and it didn't take that long to make it, that's the best part.  The hubby was happy when he walked through the door, the aroma in the house, well it was heavenly!

Recipe Below.

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I started with these few ingredients and added other things from the pantry.  I always have marsala wine in the house for this dish, as well as, if I get the urge to make cannolis, it's in the shell recipe that I have.

 Dredge the chicken in the flour mixture and cook in butter and olive oil, two great flavors together!

 Nicely coated and browned, now on to the mushrooms.  I didn't have fresh mushrooms, my son ate them all, so I relied on my pantry for canned mushrooms, no worries, they worked just as well.

 After the mushrooms are done, get the sauce going, then add the chicken back into the pan to simmer everything together.  Looks awesome!

 Serve it up, chicken on the plate first, then top with the rich and savory Marsala sauce.

 And dinner is served. Dig into this tender, juicy, full of flavor chicken dish. You won't be sorry, and it's quick to make.  I served mine with basil mashed potatoes, a salad, and Italian cheese and basil rolls.  More on those later.  ENJOY!

Chicken Marsala

Ingredients

1/3 cup flour

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

4 chicken cutlets

4 tablespoons Extra Virgin Olive Oil

4 tablespoons butter

2 cups sliced baby portabella mushrooms

1 1/2 cups chicken stock

3/4 cup of Marsala wine

1 1/2 teaspoons dried basil

1 1/2 teaspoons onion powder

Directions

In a resealable plastic bag, add the flour, garlic powder, salt and pepper.  Shake to combine.  Add the chicken cutlets and shake to coat them completely.  Reserve the remainder of the flour mixture you may need it to thicken the sauce.

Heat 2 tablespoons of the oil and 2 tablespoons of the butter, in a large frying pan over medium heat. Add the chicken, cook for 6 minutes on each side, until nicely browned.  Transfer to a dish.

Do not clean the pan.  Heat remaining 2 tablespoons of oil and butter in the same pan, add the mushrooms and cook for 2-3 minutes. Add the chicken stock, and loosen any of the brown bits on the bottom of the pan.  Stir in the wine, basil and onion powder.  Bring to a boil, reduce heat to low and simmer for 8 minutes.  If the sauce needs to be thickened, whisk in some of the reserved flour. Return the chicken to the pan, simmer for 8 minutes until heated through. Makes 4 servings.