Time 45m Yield 4 Number Of Ingredients 14 Steps:
Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve. Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).
Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish. To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
Time 40m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper. Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It’s ok if the chicken is not completely cooked through; it will finish cooking in the sauce. Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that’s ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes. Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes. Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes. Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
Time 55m Yield 6 servings Number Of Ingredients 16 Steps:
For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet. Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan. Heat a saute pan over high heat. When it’s good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating. For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper. Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Yield 6 servings Number Of Ingredients 16 Steps:
Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside. Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside. To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes. Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half. Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through. Sprinkle with parsley and serve with pasta, potatoes, or rice. Enjoy!
Time 50m Yield 4 servings. Number Of Ingredients 12 Steps:
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Time 40m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick. Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you. Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.). Break eggs into a wide shallow bowl and beat well. Place enough flour to dust the chicken in another wide shallow bowl. Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour. In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat. When butter is foaming, place 2 cutlets in each pan. Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side). Preheat broiler. When chicken is done, remove cutlets to broiler pan. Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella. Place under broiler until cheese has completely melted and browned slightly. Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn’t do this and used the pan juices and butter in the sauce.). Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan. Boil quickly until only 3 or 4 tbl of liquid is left in each pan. Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed. Divide cutlets between 2 plates and pour marsala sauce over and around them. Serve immediately.
Time 45m Number Of Ingredients 13 Steps:
Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour. In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink. In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
Time 55m Yield 6 servings. Number Of Ingredients 22 Steps:
Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm., Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid., Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley.
Yield 2 servings Number Of Ingredients 10 Steps:
Butterfly, pound and divide one chicken breast into 2 pieces. Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess. Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side. In the same skillet or pan, add the mushrooms. Cook until soft. Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened. Serve chicken on top of or with pasta/ rice and spoon sauce over. Enjoy!
Time 50m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Saute mushrooms in butter in a large skillet until tender. Remove from heat and set aside. Transfer mushrooms to bowl so that you can use same skillet to saute chicken. Flatten chicken to 1/8 inch thickness. Dredge chicken lightly in flour. Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter. Saute 3-4 minutes on each side. Repeat with remaining chicken and butter. Place chicken in 13x9 inch pan, overlapping edges if need be. Sprinkle mushrooms over chicken. Reserve pan drippings in skillet. Add wine and chicken broth. Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally. Sauce will reduce by half. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes. Broil 1 to 2 minutes or until lightly browned. Serves 4-6.
