This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it’s all covered with a richly seasoned marsala wine, garlic and herb sauce.
Ingredients
1 1/4 cups dry marsala wine*
1 1/4 cups unsalted chicken broth
2 (10 – 11 oz) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 Tbsp unsalted butter
2 Tbsp olive oil
8 oz. cremini mushrooms, sliced
3 garlic cloves, minced (1 Tbsp)
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