1. Season cutlets with salt and pepper. In large, nonstick skillet over medium heat, heat oil. Add cutlets; sauté 2 minutes per side or until cooked through.
2. Remove cutlets to serving platter and keep warm. Add mushrooms to skillet; sauté 1 minute. Stir in Marsala; cook about 1 minute or until reduced to about 3 tablespoons.
3. Remove from heat; stir in butter and chives.
4. To serve, spoon mushrooms and pan sauce over cutlets and serve with noodles.

Chicken and Mushroom Scaloppini

Average User Ratings:

Chicken and Mushroom Scallopini
By Sandy | January 25, 2008, 2:14 pm | Tampa, FL

This recipe was quick and easy, although I did add more mushrooms and sauted the chicken with some garlic.

Chicken and Mushroom Scallopini
By Lynn | January 15, 2008, 1:03 pm | Linn, MO

is there something you could use instead of the vermouth or Marsal?

NOTE FROM WEBMASTER: Suggest trying 1/4 cup chicken broth and juice of 2 fresh lemons as an alternative to the Marsala.

Chicken and Mushroom Scallopini
By Gail Martin | October 17, 2007, 5:46 pm | salem, NH

Chicken and Mushroom Scallopini
By Alisson | August 31, 2007, 10:00 am | Ocean, NJ

I don't know how to cook and was able to pull this one off with out a hitch. Plus, it was pretty tasty.

Chicken and Mushroom Scallopini
By Debra Roberts | March 13, 2007, 10:54 am | Ansonia, GA

the receipe is quick and easy sounds tasty