Ingredients

The following ingredients have 5 Servings
  • 3 large boneless, skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets
  • Wondra flour or all-purpose flour, for dusting
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 pound baby bella or button mushrooms, cleaned and sliced
  • 3 tablespoons unsalted butter, divided
  • 1 cup dry marsala wine
  • 1 cup warm beef stock, preferably homemade or low-sodium
  • 1 tablespoon tapioca flour, optional for a thicker sauce (see Recipe Notes, below)
  • Kosher salt and freshly ground black pepper

Instruction

  • Preheat oven on its lowest setting (160°F or so).
  • Place the cutlets between two layers of plastic wrap and pound each to 1/4" thickness. Pat dry and season with salt and pepper. Dust with flour. Heat oil in a large skillet over medium-high heat. Add the butter. Working in batches, brown the chicken, about 3 minutes per side. Place in an ovenproof baking dish, cover with aluminum foil, and keep warm in the oven. (See Recipe Notes, below.)
  • With the heat still on medium-high, add the mushrooms to the skillet and, if there isn't oil left from the chicken, up to 2 tablespoons additional butter. Add the mushrooms and cook until their juices start to release, about 3 minutes. Add the marsala and cook at a vigorous simmer until reduced by half, about 15 minutes. (Do not stir.) Add the stock and continue to cook until it reaches a thick, saucy consistency, another 10-15 minutes. Remove from heat and swirl in the remaining tablespoon of butter. Season with salt and pepper, to taste.
  • Pour the mushroom sauce over the chicken. Serve with mashed potatoes or white rice.