a little milk and flourseasoned with salt and pepper for coating the chicken
2cupssliced fresh mushroomsany variety
1large or 2 medium shallots
1/3cupMarsala wineor cooking sherry, or plain old white wine
I Tbsp butter
splash of heavy cream
salt and fresh pepper
fresh thyme sprigs
Start by reconstituting your dried mushrooms— let them soak in a cup of warm stock for about half an hour.
Wipe your fresh mushrooms with a damp cloth to clean, and then slice them. Slice the shallots thinly.
Strain out the soaked mushrooms, reserving the stock. Slice them as well.
Coat the bottom of a large saute pan with olive oil and preheat. Dip the cutlets in the milk, and then dredge in the seasoned flour, coating each piece completely. Saute till golden brown on both sides and just cooked through. Set the chicken aside on a plate.
In the same pan melt a pat of butter with a drizzle of olive oil and saute the shallots and mushrooms for a few minutes.
Pour in the reserved stock and wine, season with salt and pepper, and let it simmer to reduce down by about 1/3. This will take 5 to 8 or so minutes, depending on how high you have your heat. If you want you can sprinkle in a some Wondra flour to thicken the sauce further, but in any case when you add the chicken back in, the sauce will thicken a little more from its flour coating. Add the splash of cream, if you’re using it.
Lay the chicken back into the pan, nestling it down into the mushrooms and their sauce. Add the sprigs of thyme, and taste for seasoning.
Heat the chicken through, and serve, spooning the sauce over the chicken.
https://theviewfromgreatisland.com/mushrooms-part-2-chicken-marsala/ September 27, 2011