Ingredients

The following ingredients have 4 Servings
  • 4 chicken cutlets (boneless skinless )
  • 3 Tbsp unsalted butter (divided)
  • 2 Tbsp olive oil (divided)
  • 1/2 cup all-purpose flour
  • 3/4 cup marsala cooking wine
  • 1 cup chicken broth
  • 8 oz cremini mushrooms (sliced)
  • 5 cloves garlic (minced)
  • 2 fresh thyme sprigs
  • 3/4 cup heavy cream
  • salt and pepper to taste
  • 1 Tbsp fresh parsley (chopped for garnish)

Instruction

  • Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium high heat.
  • Lightly coat the chicken in the flour, shake off any excess and add into the hot skillet.
  • Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (with an internal temperature of 165F). Set chicken aside on a plate and cover with foil.
  • Meanwhile, add the broth and marsala wine to a small saucepan over medium heat and cook for 10 minutes to reduce. Set aside.
  • Add the remaining butter and oil to the skillet. Once the butter has melted add the mushrooms to the pan. Saute until the mushrooms are softened and lightly browned. Add in the minced garlic and cook for 1 minute.
  • Pour the marsala broth mixture into the hot skillet along with the thyme leaves from two sprigs. Scrape up any browned bits, and simmer until the mixture slightly thickens. Stir in the heavy cream and cook for 2-3 minutes, season with salt and pepper to taste.
  • Remove from heat, garnish with fresh chopped parsley and serve immediately with mashed potatoes or rice. Enjoy!