Check out this week’s spin on a classic. Which came first, the chicken or the basketball? queens.
- 1 1/4lb. chicken cutlets, pounded until 1/4″ thick (about 8)
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup plus 1 tbsp. flour
- 5 tbsp. olive oil
- 5 tbsp. unsalted butter
- 8 oz. white button mushrooms
- 2 tbsp. minced shallots 1 clove garlic, minced
- 1/3 cup dry Marsala wine
- 1/3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)
- Season chicken with salt and pepper and dredge in1/3 cup flour. Heat 2tbsp. oil and 1tbsp butter in a 12″ skillet over medium-high heat.
- Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.
- Transfer to a plate, and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.
- Transfer to plate with chicken, and set aside.
- Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute.
- Stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
- Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
- Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
Recipe courtesy of Richard and Bella
- This a complicated dish in many ways – flavorwise – even though it is relatively easy to make. With the Marsala added, wine choices expand exponentially. First choice for us would be a nice ripe California Pinot Noir, like Miura, Santa Lucia Highlands 2014 ($29.99.) You could also do a rich white like Viognier, such as Vidal-Fleury Cotes-du-Rhone 2013 ($11.99.)