Crisp chicken breast cutlets topped with an Italian Marsala-mushroom sauce. Easy and elegant. Serve with green beans or broccolini drizzled with olive oil and finely grated Parmesan cheese. See my post for golden chicken cutlets for directions on how to cook the chicken. It’s easy and fast. For gluten-free, use coconut flour to dust your chicken or skip this step.
½cupflour: cassava, coconut, rice or white whole wheat
2tablespoonsextra virgin olive oiloil and butter combo is nice too
Marsala Sauce
3ouncesPancettachopped small
12-16ounceswhite or brown mushroomswashed and sliced thin
2largegarlic cloveschopped fine
1tablespoontomato pastefreeze extra for future use
1 ½cupsdry Marsala wine12 ounces
1tablespoonfresh chopped oregano1 teaspoon dried
1tablespoonfresh chopped parsleyoptional for garnish
2tablespoonsunsalted dairy or plant butteroptional
Instructions
Slice and Season Cutlets
Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets. Place the palm of your hand gently but firmly on the chicken breast. Using a thin bladed, sharp knife, slice the chicken breasts in equal halves horizontally, keeping your knife parallel to the cutting board. Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
Cook Cutlets
Heat a large saute or fry pan (about 11″-12″) over medium heat. Add olive oil. When it’s hot, add chicken cutlets, rounded side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white (cooked). Turn the cutlets and cook another minute or two, depending on how thickness. When done, they will feel firm to the touch but still give just a little. Remove from the heat and keep warm while making the sauce.
Make the Marsala Sauce
On a small plate, fold up several layers of paper towels. Over medium heat in the same pan, cook the pancetta until crisp and golden. Pour the pancetta onto the paper towels and drain off fat.
In the same pan over medium heat, add the sliced mushrooms. It may seem dry at first, but as the mushrooms cook they give off their moisture. You can add just a little more olive oil or butter if you want. Cook the mushrooms until they give off their moisture and start to brown.
Add the pancetta back into the pan along with the garlic and tomato paste. Cook 1 minute, stirring. Add the Marsala to the pan along with the herbs. Cook until the wine is reduced by about half and starting to get thick and syrupy. To serve, place chicken cutlets on warm plates and top with the sauce.