Chicken Cutlets with Mushrooms and Marsala

Chicken cutlets get a special flavor treatment when teamed with earthy mushrooms and Marsala wine in this quick-to-prepare dish.



Serves 4

Chicken cutlets get a special flavor treatment when teamed with earthy mushrooms and Marsala wine in this quick-to-prepare dish.

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 medium shallots, minced
1 tablespoon capers in salt, rinsed
1 cup sliced oyster mushrooms
4 boneless 1/2-inch-thick chicken cutlets
1/2 cup flour
Zest and juice of 1 large lemon
1 teaspoon salt
3 turns of the peppermill
4 tablespoons butter, divided
1/2 cup sweet Marsala wine (do not use cooking wine)

Directions

1. Heat 2 tablespoons of olive oil in a sauté pan over medium heat and cook the shallots until they soften. Stir in the capers and cook 1 minute longer. Transfer the mixture to a small dish.

2. Add the remaining olive oil to the pan, and cook the mushrooms until they are soft and have rendered their liquid. Transfer them to the dish with the shallots and capers.

3. Cut the cutlets horizontally in half. Pour the flour into a plastic bag and add the lemon zest, salt and pepper. Add the cutlets, close the bag and shake to coat them in the flour. Set aside.

4. Melt 3 tablespoons of the butter in the pan, add the cutlets and brown them on each side. Do not crowd the cutlets. As they brown, transfer them to a dish.

5. Stir in the remaining butter. Raise the heat to high. Stir in the wine and lemon juice, and scrape the bottom of the pan to get all the brown bits. Lower the heat and return the chicken, mushrooms and capers back to the pan and heat through. Serve hot.


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