Chicken Cutlets with Mushrooms and Wine

This dish originates from Italy, as the original recipe uses Marsala wine. It also pairs very well with other dry white wines. If youre unsure which one to use, go with your favorite.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, chicken, breasts

  • 0.25 cups Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 teaspoon Spices, oregano, dried

  • 4 spoon Butter, unsalted

  • 4 spoon Oil, olive

  • 400 g Mushrooms, mushrooms, fresh

  • 1.25 dl Alcohol, Wine, White

  • 0.25 dl Alcohol, Brandy

Steps

  1. In a deep plate, mix flour, salt, oregano, and pepper. Rinse the cutlets, pat them dry with paper towels, and coat them well on both sides. Clean the mushrooms, wipe them with a damp cloth, and slice them thinly.

  2. Heat butter and olive oil in a large pan. Add the mushrooms and sauté them until they shrink and become fragrant. Season with salt and pepper to taste. Transfer the mushrooms to a plate, then place the cutlets in the pan and brown them on both sides - 5 to 7 minutes per side.

  3. Place the sautéed mushrooms on top of the chicken, then pour in the wine and sherry. Stir slightly and cook for 10 minutes. Do not cover the pan.

  4. Serve the cutlets with the sauce on plates, and garnish with fresh parsley if desired. Pair with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 178.02 kcal
  • Fat: 11.91 g
    • Saturated Fat: 3.8 g
  • Carbohydrates: 3.13 g
    • Sugars: 0.3 g
  • Protein: 13.03 g
  • Fiber: 0.37 g

Advice

Thyme also pairs excellently with mushrooms. Marsala can be substituted with a dry white wine (e.g., champagne), a sweet white wine (e.g., sweet Malvasia), or port.