Sunday, December 29, 2013


1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste

Heat oil in a skillet on med-high.  Dredge cutlets in cornstarch and season with salt/pepper.  Pan fry to brown to both sides.  Add mushrooms to pan and brown.  Put heat on high and add marsala, butter and broth.  Add the 1 T. cornstarch and cook until liquid reduces by half.  Add cream, salt/pepper to taste and serve! Top with scallions for garnish, if desired!

1 comment:

CBinLB said...

This looks absolutely delicious. I had the best Chicken Marsala ever at a restaurant called Buca di Beppo's in Huntington Beach, California. I Googled their recipe, which I found, but it claims the reason theirs is so good is because they have their own Marsala. But I have to admit yours looks just as good as theirs so I'm going to give it a whirl. Thanks much for posting it. I'll let you know how it turns out.

Pin It button on image hover