Ingredients

6 chicken breasts (lightly pounded)

10 to 12 oz. mushrooms (portobellos and regular mixed) sliced thin

1 shallot, thinly sliced

¾ cup marsala (madera) wine

1 ¾ cups broth (reduced to ¾ cup)

1 - 1.5 tsp chopped sage

flour for dredging

Salt and freshly ground black pepper (I use a 5 pepper blend)

Preparation

  1. Trim the excess fat and lightly pound on underside leaving top side intact. Sprinkle pepper.
  2. Saute the shallot about a minute until soft and golden.
  3. Add mushrooms and sage and sauté, About 6-8 minutes.
  4. Reduce broth and reserve for later.
  5. All these steps can be done in advance and reserved for the final steps.
  6. Dredge chicken cutlets in flour.
  7. In large sauté pan, combine margarine with olive oil and cook cutlets for exactly 3 minutes per side. (reduce heat so as to brown each side - not burn).
  8. Keep in 200 degree oven while completing sauté task.
  9. Remove chicken from the pan.
  10. Pour a little of the marsala wine into the pan to deglaze and scrape pan for brown bits. Cook at high heat.
  11. Add remaining marsala wine and add a dash of the concentrated broth. Cook together for several minutes to combine flavors and reach best consistency. Can be cooked up to 6-8 minutes to thicken sauce, Optional.