Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Season chicken cutlets on both sides with salt and Kinder’s Grilled Chicken Seasoning. Lightly coat each piece in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add sliced mushrooms to the remaining butter, oil, and chicken drippings. Sauté for 5–7 minutes until golden brown.
Add diced shallots and cook for 2 minutes. Stir in minced garlic and fresh thyme, cooking for another 30 seconds until fragrant.
Pour in Marsala cooking wine, scraping up all those flavorful browned bits from the bottom of the skillet. Simmer for 3–5 minutes until reduced by half.
Add chicken broth and simmer for another 3–4 minutes. Reduce heat to medium-low, stir in heavy cream, and let the sauce gently simmer until slightly thickened.
Return chicken and any juices to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for 3–5 minutes, or until the chicken reaches 165°F internally.
Remove thyme stems, stir in a tablespoon of butter if desired for a silky finish, and garnish with fresh parsley.