Ingredients:
1lb Thin chicken cutlets (very important that they’re thin and not breasts )
1 C Flour (I used regular all purpose flour)
1 C Chicken broth (Kitchen basics brand is my favorite, low sodium)
1 Shallot
2/3 C Marsala wine
2 C Mushrooms (baby bella or white cap)
3 tbsp Olive oil
Pinch of salt
Directions:
1. Heat the olive oil in a large skillet. While it’s warming up dredge the chicken in the flour
2. Brown the chicken on both sides about 2-3 minutes each side. If there is any remaining olive oil drain it from the pan.
3. Add the broth, shallots, mushrooms and marsala wine. Cover and let simmer on medium for 10 minutes flipping over half way.
4. Serve the chicken with the mara sauce and mushrooms on top and a small pinch of salt.
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