Notes / Directions
If you can’t find already thinly pounded chicken cutlets here is how you can do it at home.
1) Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
2) Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3) Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
4) Lower the heat to medium and sauté the shallots and garlic until tender and translucent,about 1 minute. Now add the mushrooms and sauté; until they are nicely browned and tender, about 5 minutes, season with salt and pepper to taste. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 2 to 3 minutes to heat the chicken through. Season with salt and pepper. and garnish with chopped parsley before serving.
Light non-evo olive oil is critical for browning chicken evo has a lower smoke point
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 475 (47%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 245.3mg||75 %|
|Sodium 225mg||8 %|
|Potassium 960.6mg||25 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 51g|
|Protein 65.8g||94 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1011
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