Time 45m Number Of Ingredients 14 Steps:
Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick. Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop. Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce. Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper. Add the finely chopped shallot and garlic to the pan, along with a pinch of salt, and saute until transulcent, stirring frequently, about 2 to 3 minutes. Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce until slightly thickened and reduced by about half, about 5 minutes. Over low heat, stir in the heavy cream and season to mixure to taste, adding additional salt and pepper if necessary. If necessary, add more chicken broth to reach desired consistency. Transfer the cooked chicken cutlets back into the pan, simmering the mixture gently and spooning over the sauce to heat the chicken pieces throughout. Garnish with the chopped parsley and serve immediately.
Time 21m Number Of Ingredients 9 Steps:
Heat the olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper. Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm Add the mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper. Add the chicken broth and wine to the pan; bring to a simmer. Simmer for 3-4 minutes. In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch to the pan and stir constantly until sauce has just thickened. Add the chicken back to the pan and coat with the mushroom sauce. Top with parsley and serve.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef’s knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Time 45m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano. Add chicken breasts to bag and shake to coat. Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, saute mushrooms in butter for 3 minutes or until tender. Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper. Pour over chicken breasts.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper if you prefer. Heat oil in a skillet and add chicken. Pan fry chicken for 5 minutes on each side until golden, turning once until done. Remove, and cover with foil to keep warm. Add onion and mushrooms to the pan (add a little more oil if needed), cook until onion is translucent and mushrooms are soft (approximately 5 minutes). Add wine to pan and cook for 1 to 2 minutes. At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste and adjust seasonings. Pour vegetables and sauce over chicken, and sprinkle with parsley.
