Servings: 4 people
- Cast Iron Skillet
- 2 pound chicken breasts cut into cutlets, or use pre-cut chicken tenders
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup all purpose flour
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 10 ounces mushrooms sliced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1 tbsp parsley chopped
- Preheat oven to 350 degrees
- Cut chicken into 4 cutlets if using chicken breast.
- Place each cutlet in between pieces of wax paper or plastic wrap and pound them until they are about 1/2-1/4 inch thick. Thinner is better because they cook faster and more evenly on the outside.
- Season each chicken cutlet with a pinch of salt and pepper.
- Spread out wax paper on counter, or use a shallow dish, and put the 1/4 cup flour on the surface. Dredge each chicken cutlet through the flour to coat both sides. Shake off any excess flour and place the chicken to the side. (You can also toss the chicken with the flour, salt, and pepper in a plastic bag and set aside.
- Save about 1 teaspoon of flour to use later on in the sauce.
- On the stove, heat a skillet over medium/high heat and add 1 Tablespoon of olive oil to the skillet.
- Cook the chicken on one side until golden (3-5 minutes depending on thickness). Flip, and cook on the other side for about 3-5 minutes.
- Transfer the cooked chicken to an oven safe dish and put it in the oven while you make the sauce.
- For the sauce, add 1 Tablespoon olive oil and the 1 Tablespoon of garlic. Cook for 1 minute.
- Add the sliced mushrooms, a pinch of salt and pepper, and stir occasionally until the mushrooms are soft (3-5 minutes).
- Add about 1 teaspoon of the flour you saved for later and stir.
- Add 1/2 cup marsala wine, 1/2 cup chicken broth, and 1 Tablespoon chopped parsley. Stir while it cooks and scrape any bits that are stuck to the pan (a wooden spoon works best). Stir until the sauce is thickened, about 2 minutes.
- Place the chicken back into the pan, cover, and reduce the heat to low, and let it simmer for about 5 minutes. The sauce will begin to thicken and the chicken will be 165 degrees when measured. If the sauce becomes too thick, you can add 1 Tablespoon of marsala wine or chicken broth to thin it out a bit.
- Place the chicken on the plate to serve and spoon the mushroom and sauce mixture over top. Serve with something green!