Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs.
Preparation Time
30 mins
Total Time
30 mins
Calories
301 Calories
Recipe Instructions
Step 1
Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
Step 2
Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
Ingredients
¼ cup water (Optional)
4 tablespoons butter, divided
2 tablespoons fresh parsley, chopped
2 tablespoons flour
4 boneless, skinless chicken breasts or veal cutlets
