ACTIVE: 30 min TOTAL: 30 min
For the best flavor use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.
4 chicken breast cutlets (4 ounces each,
about 1/2 inch thick), trimmed
1/2 teaspoon ground pepper, divided
1/4 teaspoon kosher salt plus 1/8 teaspoon,
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil,
8 ounces cremini mushrooms, sliced 8 ounces shiitake mushrooms, stemmed
1/2 cup chopped yellow onion
1 teaspoon fresh thyme leaves, plus more
1/2 cup Marsala
1/2 cup unsalted chicken broth
1/2 tablespoon butter
1. Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
3. Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt.
4. Add onion, thyme and the remaining 1/4 teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.
SERVES 4: 3 oz. chicken & about 1/4 cup sauce each
CAL 333 / FAT 15G (SAT 3G) / CHOL 66MG / CARBS 16G / TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 27G / FIBER 2G / SODIUM 262MG / POTASSIUM 699MG.