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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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