I was feeling like I needed fall the other day. It's my all time favorite time of year. I love a long sleeve shirt a pair of jeans and my boots! So instead of everything grilled. I made a nice hearty meal for Sunday dinner. Savory and hearty baby bella mushroom sauce tops tender chicken breasts. Enjoy.....
Ingredients4 Chicken Cutlets
1 cup Flour For Dredging, Plus 2 Teaspoons, Divided Use
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 pint Baby Bella Mushrooms, Sliced
1 clove Garlic, Minced
¾ cups Marsala Wine
¼ cups Chicken Stock
½ teaspoons Brown Sugar
1 teaspoon Chopped Fresh Thyme
1 Tablespoon Chopped Fresh Parsley
Salt And Pepper, to taste
Preparation InstructionsPound chicken cutlets until thin. Dredge chicken lightly on both sides with flour.
In a large skillet melt butter and olive oil over medium heat. Add chicken to skillet and cook through, 4 minutes on each side. Then remove chicken to a serving platter.
In the same skillet, saute mushrooms and garlic over medium heat until browned, about 10 minutes. Remove mushrooms from the pan with a slotted spoon and set aside.
Using the same pan, whisk in the 2 teaspoons of flour, the Marsala, chicken stock, brown sugar, thyme, parsley, salt and pepper. Heat the mixture over medium heat until combined. Then return chicken and mushrooms to pan cover and cook on low another 5 minutes. Until heated through.