Ingredients

• Chicken (1 ½ lbs.)

• Chicken stock (1 cup)

• Marsala wine (½ cup) 

• Flour (1 ½ cups)

• Garlic (1 ½ cloves – chopped)

• Butter (4 tbsp.)

• Rosemary stem (½ - diced)

• Thyme (1 ½ sprigs)

• Parsley (4 tbsp.)

• Sea salt

• Freshly ground black pepper

• Mushrooms (Portobello) (1 ½ - 2 cups – chopped)

• Yellow onion (small) (½ - chopped)

• Vito & Joe’s Extra Virgin Olive Oil

How to Prepare

1. Preheat the oven to 250 degrees.

2. To tenderize the chicken, wrap each piece loosely in plastic wrap and place in the butcher’s board or cutting board.

3. Tenderize into thin cutlets and unwrap. Repeat for each piece.

4. Sprinkle about 1 tablespoon of salt and 1 tablespoon pepper into a pan with the flour. Stir.

5. Heat a pan coated in Vito & Joe’s Extra Virgin Olive oil on a stovetop.

6. Add butter.

7. Place the chicken in the flour and heavily coast each piece.

8. Place them in a pan and sear each side until browned.

9. When cooked, remove onto a plate and place them into the oven.

10. Put the garlic and onions into a pan. Cook for about 3 minutes.

11. Add the wine to the pan with the garlic and onions and stir until they are deglazed.

12. Add the chicken stock, thyme, rosemary, and mushrooms.

13. Stir for about 10 minutes to reduce the mixture.

14. Remove the chicken from the oven and place in a pan.

15. Cook each side again.

16. Remove the chicken onto a serving platter and pour the sauce from the pan over the top. Enjoy!