Snowed In... with a version of Chicken Marsala

Today is our first big snow of the season and the first one in our new house. It feels pretty cozy all hunkered down here! I decided to make a modified version of one of the most popular Italian dishes around - Chicken Marsala. Since Nick doesn't care much for the wine taste I modified it with a little butter and chicken broth.

***In order to make the actual Marsala dish, simply replace the first 1/2 cup of chicken broth with Marsala wine and you'll have the traditional recipe!***

I served it with brown rice and steamed veggies. Enjoy! :)


Chicken Marsala - without the Marsala!

1 lb chicken cutlets (I buy the Purdue Thin cuts)
Flour
Salt & pepper
3 T. butter, divided
1 T. olive oil
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
8 oz. fresh mushrooms, sliced
1 1/4 c. chicken broth, divided

Season cutlets with salt & pepper. In a large, heavy skillet or saute pan, melt 1 T. butter and 1 T. of the olive oil over medium-high heat. Dredge the cutlet in the flour, shaking off the excess, and add the cutlets to the pan. Cook until golden brown, about 2 minutes per side. Transfer the chicken to a plate and set aside.

In the same skillet, melt 1 more T. of butter, then add the shallot and garlic, and saute until fragrant, about 30 seconds. Add the mushrooms, season with salt & papper, and saute until the mushrooms are tender, about 3 minutes. Add 1/2 cup of chicken broth and sprinkle ~1 T. of flour and mix into sauce to thicken. Simmer for approximately 2 minutes. Add another 3/4 cup of chicken broth and simmer for 4 minutes.

Add an additional 1 T. of butter to the sauce, as well as ~1 tsp. of flour, mixing quickly to incorporate the flour. Return the chicken cutlets to the sauce and turn to coat them. Reduce the heat to medium-low, cover and simmer for approximately 10 minutes.