A delicious, classic chicken dish -- lightly coated chicken breasts braised with our Mushroom Marsala Sauce. Easy and ideal for both a quick weeknight entree and Sunday family-style dinner.
4 Chicken breasts, boneless and skinless
1 cup Mushrooms, cleaned and sliced
1/3 cup Flour, plus 2 tsp.
1 tsp. Salt
1 tsp. Black pepper
3 Tbsp. Olive Oil
1 cup Robert Rothschild Farm Mushroom Marsala Sauce
1/4 cup Scallions, sliced
1 dash Caraway seeds
2 tsp. Butter
2 cups White wine
Pound chicken into cutlets. In a shallow dish add 1 tsp each, salt and pepper to 1/3 cup of flour, coat chicken cutlets and set aside. Heat oil in a frying pan over medium heat and cook chicken, browning each side for about 4 minutes, set aside once all cutlets have been cooked. In a separate pot, over medium heat, add the Mushroom Marsala Sauce, sliced mushrooms, scallions and dash of caraway. Once mushroom sauce is warm add white wine and whisk in flour and butter mixture. Let sauce simmer and thicken, whisking as needed. To serve, plate chicken and top with Mushroom Marsala Sauce. Serve with rice pilaf or mashed potatoes and steamed vegetables.