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:
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.
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