Chicken sautéed in mushroom and wine sauce
- Carbohydrate 118.855433161431 g
- Cholesterol 424.680000024346 mg
- Fat 77.0120187597384 g
- Fiber 0.24128125 g
- Protein 134.488081895659 g
- Saturated Fat 35.690310252605 g
- Serving Size 1 1 Serving (1948g)
- Sodium 2022.15175117243 mg
- Sugar 118.614151911431 g
- Trans Fat 5.98344775068168 g
- Calories 1986 calories
Step-by-step
- Cut chicken breast down the center.
- Cover in plastic wrap and pound down to about 1/4 inch thick.
- Mix Creole seasoning and flour together on a plate.
- Dredge Chicken in flour mixture.
- Heat Oil in skillet until very hot but not smoking.
- Add 1 tbls of butter and add chicken.
- Cook chicken till golden brown about 3 minutes for each side.
- Transfer to a plate and set aside.
- Add 1 tbls of butter and add mushrooms.
- Cook until golden brown on the edges and they have given off their liquids, stiffing constantly.
- Then add Marsala and bring to a boil.
- Cook until it has reduced down to about half.
- Then add chicken stock.
- Cook for about 3 minutes or until sauce has thickened.
- Lower the heat to medium and cook for another 7 minutes.
- Swirl in 2 tbls of butter, salt and pepper to taste.
- Garnish with chives and serve immediately.
Boiling the Marsala wine down by half concentrates its sugars and drives off the harsh alcohol burn, leaving behind a deep, caramelized foundation. Skipping this reduction phase results in an acrid, thin pan sauce that tastes raw. Pounding the chicken cutlets to a uniform quarter-inch thickness ensures the meat cooks completely within three minutes per side without drying out. Dredging the protein in seasoned flour creates a dual function: surface proteins brown rapidly through the Maillard reaction, while the residual starch thickens the eventual sauce. Mushrooms require high heat and constant stirring until they release their internal moisture and develop dark edges; overcrowding the skillet traps steam instead, turning the fungi rubbery. Substituting dry sherry for Marsala alters the profile significantly, yielding a sharper, less sweet finish that requires an extra pinch of sugar to balance. Swirling cold butter in at the very end emulsifies the fats into the simmering stock, producing a glossy sheen rather than a greasy separation.
