Chicken Marsala with a Twist
A savory, melt-in-your mouth entree that combines tender chicken cutlets with sauteed mushrooms, white wine, and fresh mozzarella cheese. Perfect for every night or special occasions.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 cutlets
Ingredients
For the Cutlets
- 6 Kosher chicken cutless pounded thin
- 1 cup flour
- 2 eggs, beaten
- 1 cup dried bread crumbs, seasoned
- salt and pepper to season the flour and cutlets
- olive oil for frying
For the Sauce
- 2 cups beef, chicken or vegetable stock
- 1 1/2 cups fresh button mushrooms, sliced
- 1 cup white wine
- 2 tbsp. pareve margarine
- 2 tbsp. flour
- fresh mozzarella cheese approx. 8-16 oz., sliced --this step is optional
Instructions
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Preheat oven to 350 degrees.
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Wash cutlets and pat dry. Pound cutlets to desired thinness. Season with salt and pepper.
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Beat eggs in wide bowl and set aside. Place flour on flat plate and season with salt and pepper and set aside. Pour bread crumbs onto flat plate and set aside.
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Dip each cutlet into flour and shake off excess. Dip cutlet into egg and then coat with bread crumbs.
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Heat oil to medium high heat in large skillet. When hot, fry cutlets for approx 3 minutes on each site or until golden brown. Drain cutlets on paper towel.
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Melt 2 tbsp. margarine in stock pot, on medium heat and saute mushrooms until mushrooms are softened approximately 3 minutes. Add chicken broth and cover and cook on medium heat for 5 minutes.
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Mix flour and wine together, until smooth, then add to the broth. Mixture should look cloudy. Stir constantly for 5 minutes on low to medium heat. To keep it Kosher, you can add the chicken and cook for a few minutes. Serve over rice or noodles. Or eliminate this and follow the next step.
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Place cutlets in baking pan and cover with mozzarella cheese. Pour sauce over top. Bake at 350 degrees for 20 - 25 minutes, or until cheese is melted.