Adapted (barely) from Comfort Food Fix
Andy has been begging me to make chicken marsala, a childhood favorite (though I believe my mother-in-law used turkey cutlets in a recipe for veal marsala). In her latest cookbook, Ellie Krieger lightens up an old favorite by using very little flour, oil and butter. I served this alongside wide egg noodles for the boys, but I enjoyed mine over a bed of sauteed spinach. This is hearty food that isn’t heavy. I believe it’s won a permanent place in the dinner rotation.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
Is there any problem using boneless chicken cutlets that are already closer to 1/2″ thickness? Or does pounding the chicken help it in any way? (You can tell that as a vegetarian cooking for a carnivore family, I’m a bit of a novice). Thanks!
I always buy the thin chicken cutlet when they’re available! Why do more work?
Here’s the recipe Andy remembers fondly: 2# turkey cutlets-pounded to 1/4″, 1/2 c. flour, 4T.(1/2 stick) butter or margarine, 1+1/3 c. dry Marsala, 1/4 tsp. pepper, 2 envelopes instant beef bouillon (low salt). Dip turkey cutlets in flour to coat lightly. Saute over medium heat, part at a time, turning once, in part of the butter in large frying pan, til lightly browned. Remove from pan, keep warm. Stir Marsala wine into frying pan, scraping up all browned bits, and stir in pepper and bouillon; simmer 2 minutes. Return turkey to pan, cover and simmer 5 minutes, spooning sauce over cutlets. Serve over egg noodles. Serves 8 (or family of 5 when 2 are teen age boys!)
Ah ha! The REAL recipe, as Andy would say. Now I have it and so do the Weekly Greens readers. Thank you for sharing!
Made this tonight! Delish!!!
So glad you enjoyed this!
That’s a keeper! Love all the ‘extra’s’ you described! … marsala wine reduction will happen fast (it did) … adding butter at the end made it even more delish! Yummy Yummy!
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