Chicken With a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

This is a wonderful fall/winter dish that is easy to make and packs a bunch of homey, inviting and comforting flavors.  Great for a family meal, dinner party, or romantic dinner for two.

2 lbs chicken cutlets

3/4 cup Marsala (you may substitute Sherry or Madeira)

1 cup chicken broth

1 Tbsp balsamic vinegar

10 oz mushrooms (cremini were used here), roughly chopped or sliced

2 cups heavy cream

4 shallots, finely chopped

salt and pepper to taste

Extra Virgin Olive Oil

2 Tbsp butter

1/2 cup flour

In a saucepan melt butter with approximately one tablespoon olive oil over medium heat.  Saute shallots until translucent, approximately 2-3 minutes.  Add Marsala and reduce until almost completely evaporated.  Add balsamic and chicken broth and continue to reduce by half.  Add heavy cream and lower the heat to low and simmer until the sauce is thick enough to cover the back of a spoon.  Set aside.

In a separate pan melt 1 Tbsp butter and 1 Tbsp olive oil.  Add mushroom and cook just until softened but not wilted, approximately 3-5 minutes.

Dredge the chicken cutlets in flour that has been seasoned with salt and pepper.  In a saute pan heat 2 Tbsp olive oil.  Brown cutlets on each side (approximately 3-5 minutes per side).  Remove from heat and keep warm.  

Add mushrooms to cream sauce and heat until warmed through.  Pour sauce over warm cutlets and serve immediately.

Suggested side dishes:  mashed potatoes, asparagus, arugula salad.