4 chicken breasts, cut in half, to make 8 thin cutlets
2 tablespoons Olive oil
Sea salt, to taste
2 large shallots, finely chopped
1 lb Mushrooms of your choice (Baby Bellas, White Button, and Shitake work well)
2 tablespoons beef base
1 cup Marsala wine
1/4 cup Sherry wine
8 tablespoons unsalted butter, at room temperature
1/4 cup flat leaf parsley, coarsely chopped
Chopped chives, for garnish
Freshly ground black pepper, to taste
Directions:
Pat chicken breast cutlets dry with paper towels. Rub them evenly with olive oil and sprinkle with salt and pepper.
Preheat large skillet to medium high heat and add 1 tablespoon olive oil. Cook chicken cutlets in two batches on each side for 3 minutes or until nicely browned.
Remove to a plate and cover with foil to keep warm. Using the same skillet, over medium-high heat, add 1 tablespoon olive oil and shallots and sauté, until soft and translucent, about 5 minutes. Add mushrooms and sauté until nicely browned. Add beef base and Marsala and sherry wines and bring the mixture to a low boil, stirring to dissolve the base. Reduce heat to low and add butter, 1 tablespoon at a time, until melted. Stir in parsley and season to taste with salt and pepper. Add chicken cutlets back to the skillet and warm through.
Serve each person two chicken cutlets with Marsala sauce spooned over the top and Garnish with chopped chives.
Delicious served over mashed potatoes, pasta, Rice, or zoodles or cauliflower Rice for a Low-carb option.
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4 chicken breasts, cut in half, to make 8 thin cutlets
2 tablespoons Olive oil
Sea salt, to taste
2 large shallots, finely chopped
1 lb Mushrooms of your choice (Baby Bellas, White Button, and Shitake work well)
2 tablespoons beef base
1 cup Marsala wine
1/4 cup Sherry wine
8 tablespoons unsalted butter, at room temperature
1/4 cup flat leaf parsley, coarsely chopped
Chopped chives, for garnish
Freshly ground black pepper, to taste
Directions:
Pat chicken breast cutlets dry with paper towels. Rub them evenly with olive oil and sprinkle with salt and pepper.
Preheat large skillet to medium high heat and add 1 tablespoon olive oil. Cook chicken cutlets in two batches on each side for 3 minutes or until nicely browned.
Remove to a plate and cover with foil to keep warm. Using the same skillet, over medium-high heat, add 1 tablespoon olive oil and shallots and sauté, until soft and translucent, about 5 minutes. Add mushrooms and sauté until nicely browned. Add beef base and Marsala and sherry wines and bring the mixture to a low boil, stirring to dissolve the base. Reduce heat to low and add butter, 1 tablespoon at a time, until melted. Stir in parsley and season to taste with salt and pepper. Add chicken cutlets back to the skillet and warm through.
Serve each person two chicken cutlets with Marsala sauce spooned over the top and Garnish with chopped chives.
Delicious served over mashed potatoes, pasta, Rice, or zoodles or cauliflower Rice for a Low-carb option.
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