Chicken With Baby Bella Mushrooms and Marsala Sauce

1. 1

   Pound chicken cutlets until thin.

2. 2

   Dredge chicken lightly on both sides with flour.

3. 3

   In a large skillet melt butter and olive oil over medium heat.

4. 4

   Add chicken to skillet and cook through, 4 minutes on each side.

5. 5

   Then remove chicken to a serving platter.

6. 6

   In the same skillet, saute mushrooms and garlic over medium heat until browned, about 10 minutes.

7. 7

   Remove mushrooms from the pan with a slotted spoon and set aside.

8. 8

   Using the same pan, whisk in the 2 teaspoons of flour, the Marsala, chicken stock, brown sugar, thyme, parsley, salt and pepper.

9. 9

   Heat the mixture over medium heat until combined.

10. 10

    Then return chicken and mushrooms to pan cover and cook on low another 5 minutes.

11. 11

    Until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.