Ingredients
- 3 Tbsp flour
- 3 Tbsp chopped parsley
- 1 tsp MagMushrooms Umami Seasoning
- 8 small chicken breast cutlets (1 lb.)
- 1 Tbsp olive oil
- 2-3 Tbsp Butter
- 1 shallot, finely chopped
- 2 cloves garlic minced
- 8 oz sliced Shiitake Mushrooms
- ½ cup Marsala Cooking Wine
- 1 cup chicken broth
- ⅔ cup heavy cream
Directions
Step 1
Place the flour and umami seasoning in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
Step 2
Heat oil in a large non-stick pan on medium high. Cook chicken in batches, 2 minutes on each side or until golden brown. Remove from pan.
Step 3
Add butter, shallots, garlic and Shiitake Mushrooms in same pan. Cook 8-10 minutes on medium high stirring frequently until liquid is mostly evaporated. Add wine, broth, and heavy cream. Bring to boil, scraping up any brown bits from bottom of pan. Cook 5-7 minutes or until liquid is slightly reduced.
Step 4
Return chicken and any juices to pan. Coat with sauce, cook 2-3 minutes or until heated through and the sauce thickens a bit more. Top with parsley.
The recipe makes a lovely sauce that is delicious over pasta, rice, or mashed potatoes.