This is my go-to meal anytime I want to show Laura just how much I love her. It’s super decadent, takes a little effort, but is also very affordable! As many of you know, I’m terrible at following recipes. So what you’re about to see is my method and some rough ingredient quantities. Feel free to adjust as you like!
Ingredients & Prep:
- Chicken: You can order a pack of our Chicken Cutlets or grab a pack of our Boneless/Skinless Breasts and cut them in half horizontally to make your own cutlets. Once you have the cutlets, pound them down until they’re about 1/4″ thick. No need to get out the ruler—just make sure they’re uniformly thin so they cook evenly.
- Seasoning: Season some flour with salt, pepper, garlic powder, onion powder, and any herbs you like. I’m a fan of Herbes de Provence, but feel free to use whatever you have on hand. For easy cleanup, toss the seasoned flour and cutlets in a ziplock bag and shake to coat.
Cooking the Cutlets:
Get a large skillet hot and add a mix of butter and olive oil until shimmering. Cast iron or stainless steel pans will give you the best crust, but use what you’ve got. Cook the cutlets until they’re golden brown, then remove them to a platter and keep them warm in a 200°F oven.
Making the Sauce:
Now for the easy part! Add a couple of pats of butter to the pan and toss in your sliced mushrooms—I like crimini, but use whatever you prefer. Cook until they’re soft, then add garlic, shallots, and salt and pepper to taste.
Next, deglaze the pan with about a cup of Marsala wine, scraping up the fond (those crispy brown bits in the pan from cooking the chicken). Add in a cup of chicken stock, more butter (I didn’t say this was diet-friendly!), and about 3/4 cup of heavy cream. Boil gently until the sauce reduces by half, then return the cutlets and any juices from the platter to the pan.
Finishing Touch:
Here’s a pro tip: chop some Italian parsley to sprinkle over the top. It doesn’t add much in terms of flavor, but it goes a long way in making the meal look special!