6 boneless, skinless chicken breasts, pounded thin
1/2 cup all-purpose flour
9 to 12 tablespoons butter, divided (I use olive oil)
Salt and pepper
1 1/2 cups sliced mushrooms (I use more)
3/4 cup Marsala wine
3/4 cup chicken stock
1 cup shredded Italian Fontina, or Mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Dredge chicken lightly in flour.
In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding a little butter each time. Reserve the drippings.
Saute mushrooms in the same pan with a little more butter, and then add chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes or more until sauce is reduced and thickens a bit. Spoon sauce over chicken.
Combine Fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes or until chicken is thoroughly cooked.
Place under broiler until cheese has melted and bubbly or in my case usually, extremely browned!
My notes: I browned the chicken, removed them to a plate, sauteed the mushrooms, then returned the chicken to the pan, added the stock and the Marsala, and reduced the sauce. Then I put the chicken in a baking dish, poured the sauce and mushrooms on top, and baked it in the oven for about 10-15 to make sure chicken was cooked thoroughly. Then sprinkled with just shredded mozzarella because I forgot the Parmesan and broiled it until the cheese was brown and bubbly! This time I used boneless, skinless thighs because I pulled the wrong package out of the freezer to defrost! I also used a package of chicken tenderloins! Hey, this was for family, not company! Miss Picky likes the thin-sliced cutlets better, but in a pinch these were excellent!
Served a Spinach Salad with Honey Roasted Peanuts, Pomegranate and Apples with a Late Harvest Riesling Vinaigrette and a side of sauteed Teeny Tiny Potatoes. If you can find these teeny tiny potatoes, try them, they're excellent!
They really are Teeny Tiny!
Very easy! Steam them in the microwave until tender, but not mushed! Then saute them on top of the stove in a little butter, until they're browned, and sprinkle with salt and pepper!
If you can find it, we love Cuisine Perel's Late Harvest Riesling! Riesling Vinegar is sweet. It makes a really nice vinaigrette, especially delicious on a Spinach Salad.
1/2 cup extra virgin olive oil
4 -5 tablespoons or more good vinegar -- wine, sherry, rice, balsamic, fruit, etc.
Salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot, peeled and finely chopped
Put all ingredients in a glass jar with a lid. Tighten lid and shake until combined and emulsified!