Hands-On Time
35 Mins
Total Time
35 Mins
Yield
Serves 4
Charles Masters

How to Make It

Step 1

Place the flour on a plate. Season the chicken with ½ teaspoon each salt and pepper. One cutlet at a time, coat the chicken in the flour (tapping off any excess).

Step 2

Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until golden, 3 to 5 minutes per side; transfer to a plate.

Step 3

Add the mushrooms and 2 tablespoons water to the skillet. Season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 6 minutes. Add the Marsala and cook until reduced by half, 3 to 5 minutes.

Step 4

Add the broth to the skillet and bring to a simmer. Add the butter and swirl until melted. Return the chicken to the skillet, add the parsley, and cook until heated through, 2 to 3 minutes.

Step 5

Meanwhile, steam the green beans in a steamer basket in a large saucepan until tender, 6 to 8 minutes. Serve with the chicken and mushroom sauce.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
five_whole_stars