CHICKEN MARSALA

Cooking Instructions

PAT CUTLETSDRY WITH PAPER TOWELS AND SEASON WITH SALT ANDE PEPPER. DREDGE CUTLETS IN FLOUR TO COAT AND SHAKE TO REMOVE EXCESS. HEAT 1 T. OF OIL IN LARGE NONSTICK SKILLET OVER HIGH HEAT UNTIL JUST SMOKING. ADD 4 CUTLETS AND COOK UNTIL GOLDEN BROWN, 2 TO 2-1/2 MINS. ON EACH SIDE. TRANSFER TO A LARGE PLATE AND TENT WITH FOIL. REPEAT WITH REMAINING OIL AND CUTLETS. MELT 1 T. OF BUTTER IN SKILLET OVER MED.-HIGH HEAT. COOK ONION AND MUSHROOMS UNTIL BROWNED, ABOUT 5 MINS. ADD GARLIC AND COOK UNTIL FRAGRANT, ABOUT 30 SECS. TRANSFER MUSHROOM MIXTURE TO A MED. BOWL AND TENT WITH FOIL. ADD MARSALA AND BROTH TO EMPTY SKILLET, BRING TO A BOIL OVER HIGH HEAT AND COOK UNTIL REDUCED TO 1/2 CUP, ABOUT 5 MINS. REDUCE HEAT TO MED.-LOW, RETURN CHICKEN AND ACCUMULATED JUICES TO SKILLET, AND TURN CHICKEN TO HEAT THROUGH, ABOUT 1 MIN. TRANSFER CHICKEN TO A SERVING PLATTER. OFF HEAT, WHISK IN THE REMAINING 2 T. BUTTER, LEMON JUICE, PARSLEY AND MUSHROOM MIXTURE. POUR THE SUACE OVER THE CHICKEN. SERVE.