4 (4-5 oz) pieces boneless chicken breast
1 cup (approx) flour for dredging chicken
4 TBSP olive oil
1 TBSP minced shallot
2 cups sliced mushrooms
3 TBSP butter, divided
1/2 cup dry marsala wine
1 1/2 cups good quality beef broth
1/4 tsp garlic powder
salt and white pepper to taste
1 TBSP chopped fresh parsley, plus sprigs for garnish Pound chicken pieces until 1/2 inch thick, then dredge with flour. Heat oil over medium heat in large saute pan. Shake off excess flour from chicken pieces and saute for about 2 minutes on each side or until they are lightly browned.
Drain oil, leaving chicken in the pan, and add shallots, mushrooms and 2 TBSP butter. Cook over medium heat about 5 minutes, stirring frequently so chicken does not stick to pan, until mushrooms are soft. Deglaze pan with marsala wine and beef stock. Add garlic powder. Simmer over low heat until sauce is reduced by 1/2, turning chicken often so it cooks evenly. Season to taste with salt and pepper.
Just before serving, raise heat to high. Add chopped parsley and 1 TBSP butter, stirring until butter is melted. Transfer chicken to serving platter. Pour sauce over cutlets and garnish with parsley. Servings: 2
Cookbook Section: Entrees / ID: 165
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