Peito De Frango Marsalla Recipe

Directions

1. 1

   Prepare the Chicken

   Season the chicken cutlets with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off any excess.

2. 2

   Sauté the Chicken

   In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter. Add the chicken cutlets and cook until golden brown, about 4-5 minutes on each side. Remove the chicken from the skillet and set aside.

3. 3

   Cook the Mushrooms

   In the same skillet, add the remaining butter and the sliced mushrooms. Sauté until the mushrooms are tender and browned, about 5 minutes.

4. 4

   Make the Sauce

   Add the minced garlic to the skillet and cook for an additional minute. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for about 5 minutes.

5. 5

   Combine and Serve

   Return the chicken cutlets to the skillet and simmer in the sauce for another 5 minutes. Garnish with chopped parsley before serving.