Serves 4 as a main dish

1½ pounds chicken cutlets (¼" thick)
¼ cup brown rice flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
3 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon minced garlic
¼ cup minced shallots
1 teaspoon dried marjoram
½ pound mushrooms, thinly sliced
¾ cup Marsala wine
½ cup low sodium chicken broth
1 rounded teaspoon chicken demi-glace**
Salt and freshly ground pepper
1 teaspoon minced garlic

**We recommend More Than Gourmet®

  1. 1. Combine brown rice flour, salt, pepper, and onion powder in a flat dish; dredge chicken cutlets in flour mixture.
  2. Heat a large, heavy skillet over medium heat. Add 1 tablespoon oil and sauté garlic and shallots until softened. Add marjoram and mushrooms and sauté until mushrooms release their juices. Remove from pan and set aside in a small bowl.
  3. Add 1 tablespoon oil and 1 tablespoon butter to the skillet and heat over medium high heat. Brown chicken cutlets on both sides in two or three small batches, adding more oil and butter as necessary. Remove chicken from skillet and set aside on plate. Cover with foil.
  4. Add wine, broth, and demi-glace, stir to combine and boil to reduce liquid to a little more than 1¼ cups (about 2 to 3 minutes). Return chicken and mushrooms to the skillet, put on cover and simmer over medium-low heat until chicken is cooked through, about another 5 minutes.
  5. Serve with hot pasta.


© 2005 by Claudia Pillow and Annalise Roberts