This is a “go to” recipe anytime I want to do something special for my wife, Laura. Super rich sauce, super simple preparation. I have adapted this from other recipes I have used over the years. The main difference in mine is that it makes more sauce than other recipes. The sauce is the star of the show, even when paired with out amazing chicken!
- 12 Chicken Cutlets, Thin Sliced breast, pounded to about a 1/4″ thick, about 2 lbs ORDER NOW!
- 4 Cups Chicken Stock
- 1 cup minced Shallots
- 1 Stick of Butter
- 1lb Thin Sliced Mushrooms
- 3 TBS chopped Sage
- 1 TBS Salt
- 1 TSP Pepper
- 2 Cups Flour
- 1 Cup Olive Oil
- 1 Cup Marsala Wine
- 1 Cup Heavy Cream
- 2 TBS Fresh Lemon Juice
- Boil the stock, uncovered, until reduced by half.
- Cook shallots in 2 tablespoons butter and 1 tablespoon olive oil until it just begins to brown. Add mushrooms, 2 teaspoons sage and S&P. Cook until mushrooms release their liquid and begin to brown. Remove from heat and set aside.
- Season the cutlets with salt and pepper, then dredge in flour, shaking of the excess.
- In a heavy cast iron skillet, heat 1 tablespoon each of oil and butter over medium high heat until foam subsides. Saute cutlets until golden and just cooked through, turning once. Transfer onto a platter you are keeping warm in a 200 degree oven. Wipe out the skillet with a paper towel and repeat until all the cutlets are resting in the warm oven. Don’t wipe out the skillet after the last batch.
- After the last patch of cutlets, drain the oil. Put the pan back over high heat and add the Marsala to deglaze, scraping up the delicious bits. Add reduced stock, cream and the mushroom mix you set aside. Simmer, stirring frequently, until sauce begins to thicken. Add a dash of Marsala, the rest of the butter and sage, and the lemon juice.
- Pour over the cutlets and serve.