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Cooking 101
We’ve reimagined this classic and added an herby twist. Mushrooms, shallots, marsala wine, and cream create an unforgettable pan sauce for simple chicken cutlets, and everything comes together in one pan for super easy clean-up.
Chef Tip: You can easily make this recipe gluten-free by substituting GF flour.
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
1/2 cup all-purpose flour
Olive oil
2 tbsp butter
1 cup shiitake or cremini mushrooms, sliced
2 shallots, chopped
3 cloves garlic, chopped or grated
3/4 cup dry marsala wine
1 cup chicken broth
1/4 cup heavy cream
Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through the flour
Heat a glug of olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet
To the skillet, add another glug of olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots and garlic. Cook for 4-5 minutes, until fragrant. Cook another 2-3 minutes, until the mushrooms have caramelized
Pour in the wine, broth and ¼ pouch of Chimichurri. Cook for 10 minutes until reduced slightly, then pour in the cream
Add the chicken back to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the saucy mushrooms over the chicken. Enjoy!
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1 Term found in this Recipe
Dredging is a technique usually done before frying, and can be as simple as lightly dusting something in flour, or a more complex breading method in which an ingredient is dipped in a wet ingredient, like egg, before being coated in flour or breadcrumbs to form a crust.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.
Nutrition (per serving)
Calories = 530
Total fat = 38g
Total carbohydrates = 24g
Fiber = 2g
Protein = 17g
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