• 4 chicken cutlets
  • 1/3 cup flour
  • salt and pepper to season
  • 1/4 cup extra-virgin olive oil
  • 3 cloves of garlic roughly chopped
  • 10 mushrooms, cleaned and sliced
  • 1/2 cup marsala wine
  • 1/2 cup stock
  • 1 tbl butter
  • 1/4 cup cream (optional, see note)
  • 2 tbl chopped parsley

i have a freezer packed with meat. i should take a picture so you can see the craziness. packages of meat actually fall out when you open the freezer, it’s a little insane. i have 4 packages of chicken cutlets? i don’t even love chicken cutlets.

i made a deal with myself last week, between my pantry and my freezer i am over stocked. it’s come to the point i think i have become a food hoarder. so i made a decision, i am no longer buying meat or pantry items until i empty it out. i have so much pasta its come to the point where i can start supplying groceries. i even found a can of pumpkin puree? really, thanksgiving was 6 months ago.

so what do you do with chicken cutlets other then just fry them? marsala. one of my favorites. actually, i don’t even love the chicken, i love the sauce.

chicken marsala

  1. add flour, salt and pepper to a plate, mix it up and coat your cutlets.
  2. heat oil in a large skillet. when oil is nice and hot, gently slip the cutlets into the skillet, fry for 3-4 minutes on each side until golden. do this in batches if all of your chicken does not fit in the pan, over crowding is never good and will lower the tempeture of your oil.
  3. when chicken is done, remove and reserve.
  4. in the same skillet add your half of your parsley, garlic and mushrooms. saute about 5 minutes.
  5. add the marsala to the skillet and  bring to a boil, you want to cook out the alcohol. add the chicken stock and simmer for a minute. stir in the butter and cream, mix and cook for about 3 minutes. return the chicken to the skillet. simmer  for 1 minute to heat the chicken through.
  6. to serve, sprinkle with reserved parsley and lay over pasta or make it simple and just serve with a salad.

just a side note: the cream is totally optional, i like my marsala creamy, most people don’t. i think it adds a nice richness, especially with the mushrooms.

if you don’t have marsala, it’s not something i always have, you could use sherry or even cognac.


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