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–+ servings

Chicken Marsala Cutlets With Mushrooms over Arugula

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Course Dinner
Cuisine Meat
Servings 4 people
Calories 322 kcal

Ingredients
  

  • 1/2 tsp Dried Oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1 tbsp Extra virgin olive oil
  • 1 lb Chicken Cutlets pounded to very thin
  • 2 cloves garlic minced
  • 1/2 cup Shallots
  • 2 cups white button mushrooms sliced
  • 1/2 cup Chicken Broth
  • 1 cup Marsala Wine
  • 2 cups baby arugula leaves

Instructions
 

  • Mix oregano, thyme, and salt in a bowl with EVOO. Toss in chicken cutlets and coat well.
  • Heat a skillet and add chicken. Cook 3-5 minutes per side, until each side is browned.
  • Transfer chicken to a plate lined with paper towels to drain excess oil.
  • Leave the skillet as is and add in shallots, and cook for 2 minutes. Next Add in mushrooms, cook another 2 minutes, and then add garlic, and cook another 2 minutes.
  • Mix the wine and the chicken broth together and mix well. Add to the skillet and bring to a boil.
  • Once boiling, lower the heat to a simmer, add the chicken back in, and cook about 10 minutes, until the sauce begins to thicken.
  • On a separate plate, place the arugula leaves . Plate the chicken cutlets and mushrooms over the greens, pouring the thickened Marsala sauce as well.
  • Allow the arugula to wilt from the heat of the sauce and serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 322kcalCarbohydrates: 20gProtein: 34gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 65mgSodium: 709mgPotassium: 1122mgFiber: 3gSugar: 15gVitamin A: 3000IUVitamin C: 34.7mgCalcium: 200mgIron: 4.9mg
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