Chicken Marsala

Ingredients:

4 large chicken cutlets

Salt & pepper to taste

8 tbsp of flour, divided

1 tbsp of olive oil

4 tbsp of butter, divided

8 ozs of thinly sliced mushrooms

2 tbsp of chopped green onions

2 tbsp of black truffle oil

2/3 cups of unsalted chicken broth

2/3 cups of dry marsala

2/3 cups of heavy cream

2 tbsp of chopped fresh parsley for garnish

Directions:

Pat chicken dry and season with salt and pepper.  Coat the seasoned chicken with 3 tbsp of flour (shake off excess).

Heat the oil plus 2 tbsp of the butter in a large skillet (equipped with a cover) over med-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate while making the sauce.

Add the remaining 2 tbsp of flour and butter to the skillet over medium heat. Once the butter mixture has melted, add the mushrooms and green onions.  Cook mushrooms until browned and onion is translucent. Add the black truffle oil and scrape the brown bites from the bottom of the skillet. Add the cream and Marsala. S

immer uncovered until the sauce thickens, darkens and reduced by half (about 6 to 8 minutes).

Return the chicken to the skillet along with any accumulated juices. Simmer until chicken reaches an internal 160 degrees.

Garnish with parsley and serve with your favorite side.

Enjoy!

Ingredients:

4 large chicken cutlets

Salt & pepper to taste

8 tbsp of flour, divided

1 tbsp of olive oil

4 tbsp of butter, divided

8 ozs of thinly sliced mushrooms

2 tbsp of chopped green onions

2 tbsp of black truffle oil

2/3 cups of unsalted chicken broth

2/3 cups of dry marsala

2/3 cups of heavy cream

2 tbsp of chopped fresh parsley for garnish

Directions:

Pat chicken dry and season with salt and pepper.  Coat the seasoned chicken with 3 tbsp of flour (shake off excess).

Heat the oil plus 2 tbsp of the butter in a large skillet (equipped with a cover) over med-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate while making the sauce.

Add the remaining 2 tbsp of flour and butter to the skillet over medium heat. Once the butter mixture has melted, add the mushrooms and green onions.  Cook mushrooms until browned and onion is translucent. Add the black truffle oil and scrape the brown bites from the bottom of the skillet. Add the cream and Marsala. S

immer uncovered until the sauce thickens, darkens and reduced by half (about 6 to 8 minutes).

Return the chicken to the skillet along with any accumulated juices. Simmer until chicken reaches an internal 160 degrees.

Garnish with parsley and serve with your favorite side.

Enjoy!

Ingredients:

4 large chicken cutlets

Salt & pepper to taste

8 tbsp of flour, divided

1 tbsp of olive oil

4 tbsp of butter, divided

8 ozs of thinly sliced mushrooms

2 tbsp of chopped green onions

2 tbsp of black truffle oil

2/3 cups of unsalted chicken broth

2/3 cups of dry marsala

2/3 cups of heavy cream

2 tbsp of chopped fresh parsley for garnish

Directions:

Pat chicken dry and season with salt and pepper.  Coat the seasoned chicken with 3 tbsp of flour (shake off excess).

Heat the oil plus 2 tbsp of the butter in a large skillet (equipped with a cover) over med-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate while making the sauce.

Add the remaining 2 tbsp of flour and butter to the skillet over medium heat. Once the butter mixture has melted, add the mushrooms and green onions.  Cook mushrooms until browned and onion is translucent. Add the black truffle oil and scrape the brown bites from the bottom of the skillet. Add the cream and Marsala. S

immer uncovered until the sauce thickens, darkens and reduced by half (about 6 to 8 minutes).

Return the chicken to the skillet along with any accumulated juices. Simmer until chicken reaches an internal 160 degrees.

Garnish with parsley and serve with your favorite side.

Enjoy!