Chicken cutlets are the word, as Fabio takes on unexpected twists with the bird and comes up with his own spectacular and unique recipe, Chicken Piccata with Marsala Sauce.
- Chicken cutlets don't have to be a boring staple for dinner! It's very easy to imbue them with deep flavor and make a spectacular dish with a Marsala sauce.
- Pounding the cutlets to the same thickness is an easy way to make them cook evenly. Covering chicken cutlets in saran wrap is a mess-proof and easy way to pound them.
- Flouring the chicken breasts and pan-frying first in olive oil is the best way to start chicken cutlets.
- Marsala is a very sweet wine and brings a lot of flavor to the dish, so you don't need a lot of extra seasoning.
Recipe by Fabio Viviani
Yields: 2 servings
2 boneless, skinless chicken breasts
2 cups all-purpose flour
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 garlic cloves, smashed
1 cup sliced oyster or shitake mushrooms
1 sprig thyme
1 cup sweet Marsala wine
¼ cup heavy cream
Salt and cracked pepper to taste
In a non-stick pan, add the butter and let it melt. Add the fresh thyme as well to heat through.
Add 3 cloves of smashed garlic and the mushrooms, sliced.
Season the entire pan with salt and pepper. Let cook until the mushrooms begin to brown and crisp.
Meanwhile pound 2 chicken breasts with a mallet till they are even (about ½ inch thick).
Dredge each chicken breast in flour and shake off the excess flour.
Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side.
Add sweet Marsala wine to the chicken and let it burn off and start to reduce.
Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream.
Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.