ounces cremini, shiitake or white mushrooms, thinly sliced
1
tablespoon minced fresh chives or scallion greens
1/4
cup Marsala or sweet vermouth
1
tablespoon butter
Hot cooked noodles (optional)
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.
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.
Remove from heat; stir in butter and chives.
To serve, spoon mushrooms and pan sauce over cutlets and serve with noodles.
Serving Size
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Calories 132
Total Fat4.4g (0%)
Saturated Fat 0.5g (0%)
Trans Fat 0g
Cholesterol52mg (0%)
Sodium76mg (0%)
Total Carbohydrate1g (0%)
Dietary Fiber 0g
Sugars g
Protein19g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Sandy - Tampa, FL
1/25/2008 2:14:20 PM
This recipe was quick and easy, although I did add more mushrooms and sauted the chicken with some garlic.
Lynn - Linn, MO
1/15/2008 1:03:34 PM
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.
Gail Martin - salem, NH
10/17/2007 5:46:42 PM
Alisson - Ocean, NJ
8/31/2007 10:00:06 AM
I don't know how to cook and was able to pull this one off with out a hitch. Plus, it was pretty tasty.
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