You can use a mixture of button, shiitake, crimini, and baby bella mushrooms for this dish. Using a whisk to mix the flour with the seasonings guarantees an even blending. You might have to pound the chicken to get it to the correct thickness.
Start the Garlic Mashed Potatoes first. While the potatoes are cooking, prepare Chicken Marsala.
- Cook Time
- Prep Time
- 1 cup flour or potato starch for Passover
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil, divided
- 2 cups assorted thinly-sliced mushrooms
- 1 ½ pounds chicken cutlets, cut in ¼-inch strips
- ½ cup Marsala wine or any white wine
- ¼ cup chicken broth
1. Combine flour, thyme, salt, and pepper in a shallow bowl.
2. In a 12-inch skillet, heat 2 tablespoons oil over medium high heat. Add mushrooms and cook for 10 minutes.
3. Transfer the mushrooms to a small bowl and set aside.
4. Heat remaining 2 tablespoons oil in the skillet. Dip chicken in flour mixture. Shake off excess flour and place chicken in hot oil. Do not crowd chicken or it will steam instead of brown. Cook for 5 minutes on each side. Transfer to a platter and cover with foil to keep warm.
5. Once all of the chicken has been cooked, add wine to the skillet, stirring up all of the browned bits and pieces. Increase heat to high and continue cooking for 2 minutes.
6. Stir in broth, and cook for 3 minutes more or until sauce thickens. Return mushrooms to pan and heat through.
7. Pour sauce over chicken and serve with Garlic Mashed Potatoes.
Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.