2 - 4 Block Meals
Serve with Faux Mashed Potatoes.
1/4 cup all-purpose white flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces chicken cutlets
Vegetable cooking spray
2/3 teaspoon olive oil
10 ounces cremini mushrooms, cleaned and thinly sliced
1/4 cup Marsala wine or 2 tablespoons balsamic vinegar and 2 tablespoons apple juice
1 teaspoon fresh parsley
In a large Ziploc bag (the ones with zippers) place flour, salt, pepper and the chicken cutlets. Shake, remove from bag and shake each cutlet again to remove excess flour. Transfer to a plate. Heat a non-stick skillet over medium heat; coat with olive oil spray. Cook chicken until lightly browned on both sides, about 2 minutes per side, turning once. Transfer to a warm plate. Note: they’ll be light brown in color. The sauce will produce a rich looking entrée. Using the same pan, add in the olive oil and increase the heat to medium-high. Add the mushrooms and sauté for 2-3 minutes or until soft. Remove and put with cutlets. Note: if the mushrooms need more cooking liquid, add in small amount of chicken stock (from cube or packet). Still using the same pan (easy clean-up), turn heat to high. Add Marsala* and stir with wooden spoon or heat-resistant spatula to loosen any brown bits (called fond). Liquid will come to a boil, as it reduces it will thicken slightly. Return cutlets and mushrooms to the pan, reduce heat. Let mixture simmer for 1-2 minutes. Using warm dinner plates (impressive), place a serving of Smashed Faux Potatoes on plate. Arrange cutlets on top of “potatoes” and ladle with sauce. Garnish with parsley.
* in place of the Marsala substitute 2 Tbsp balsamic vinegar + 2 Tbsp apple juice