6 tablespoons Filippo Berio olive oil
1/2 pound sliced button mushrooms
Salt to taste
Grinding black pepper
3 boneless chicken breasts (about 1 1/2 pounds total) sliced 1/8 inch thick
1/2 cup flour, in a paper bag
4 tablespoons butter
2/3 cup dry Marsala wine
Juice of 2 lemons
1/4 cup minced parsley
Heat 4 tablespoons of the oil in a large 12 to 14 inch sauté pan. Add the mushrooms and cook until they give off their liquid and the pan is dry. Salt and pepper them to taste and transfer to a bowl.
On a plastic cutting board remove any visible fat from the chicken breasts and use a meat pounder to thin them to even thickness of 1/8 inch or ask your butcher to do this for you.
Place 1/2 cup of flour in a large paper bag, add salt and pepper to taste.
Dredge each cutlet in the flour mixture, coating them well and shaking off the excess. Place them on a baking sheet.
Heat the remaining 2 tablespoons olive oil and the butter in the same sauté pan used to cook the mushrooms. Over medium high heat, brown the cutlets in batches on both sides.
Transfer them as they brown to a dish.
If the pan seems dry add a little more butter. Raise the heat to high and pour in the Marsala wine. Stir, scrapping up any bits in the pan and reduce the wine to 1/2 its volume. Stir in the lemon juice. Return the chicken and any collected juices to the pan along with the mushrooms.
Heat until hot, add the parsley and serve immediately.
This recipe is featured on show 2003 – Chicken? Now!
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