Good morning … I recently made Chicken Marsala and posted it to my personal Facebook page and received a lot of requests for the recipe so I decided to share the recipe on my blog as well. I hope you try it and enjoy it.
This recipe can be made with chicken breast cutlets or turkey cutlets and also a variety of mushrooms. Mix and match the mushrooms and make the perfect combination for you.
I usually serve this meal with a baked potato, sweet potato, brown rice or roasted brussels sprouts.
I find if you pound the chicken cutlets ahead of time up until the dredging in flour step (don’t dredge before you are ready for the oil or the flour and cutlet will get gummy and too moist), dinner comes together rather quickly. Enjoy!
Until my next post, make every day a celebration!
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2 packages turkey or chicken cutlets or scallopini (sliced thin)
½ cup all purpose flour (I used Wondra or 00 flour)
¼ cup shallots, minced
2 garlic cloves, minced
1 ½ tsp kosher salt
½ tsp freshly ground pepper
1 tsp thyme
3 tbsp olive oil
2 tbsp unsalted butter
2- (8 oz packages) of white button mushrooms-sliced OR-1 package white button, 1 pkg cremini and 2 portobello caps sliced
1-cup sweet marsala wine
2 cups low sodium chicken stock
3 tbsp sour cream (NOT reduced fat, it will make watery sauce w/reduced fat)
2 tbsp snipped fresh chives or 3 tbsp dried
- Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2-4 cutlets on top of the plastic and sprinkle again with water (not too much).
- Cover with another sheet of plastic wrap or waxed paper and pound with a rolling pin or meat pounder until ¼ inch thick. Repeat with the remaining cutlets.
- Mix the flour, thyme, salt and pepper in a shallow pie plate
- Heat half the oil in a large skillet over medium high heat until almost smoking
- Working in batches, place the cutlets in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet
- Cook 2-3 minutes on each side. Repeat with the remaining oil and cutlets
- Transfer to a plate or platter and cover loosely with foil until you have prepared all the cutlets
- Add the cold butter to the skillet and heat until melted and foamy.
- Add the shallots and garlic and cook for 1-2 minutes
- Add the mushrooms and cook, stirring often, until almost all of the liquid that the mushrooms give off has evaporated and the mushrooms are a nice golden color about 5 minutes
- Pour in the marsala, increase the heat to high, and cook stirring, until almost all of the liquid has evaporated
- Add the chicken stock and simmer on medium high for 3 minutes.
- Return the cutlets to the skillet and simmer, turning often until the cutlet is warmed through and the sauce has thickened, about 2 minutes (If it is easier for you, do this step-in batches)
- Transfer the cutlets to a warm serving platter
- Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the cutlets*
*If the sauce is too thin for your liking adding 1 tbsp of cornstarch to thicken it up