Ingredients
Chicken
- 1½–2 lb thin chicken cutlets
- ⅓ cup all-purpose flour
- 1 tsp salt
- ½ tsp coarse black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Olive oil, for frying
Marsala Mushroom Sauce
- 3 shallots, thinly sliced
- 1 package cremini mushrooms, sliced
- 1 package portobello mushrooms, sliced
- 3–4 garlic cloves, crushed
- ½ cup Marsala wine
- ½ cup chicken broth
- 2 Tbsp teriyaki sauce
- 1 tsp brown sugar
- 1 Tbsp silan
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes
- 1 tsp dried parsley flakes, plus more for finishing
- Coarse black pepper, to taste
- Salt, only if needed
- Creamy mashed potatoes, for serving
Directions
- Combine the flour, salt, coarse black pepper, paprika, and garlic powder.
- Dredge the chicken on both sides, shaking off any excess flour mixture.
- Heat a thin layer of olive oil in a large skillet. Fry the chicken until golden and cooked through, then transfer it to a plate.
- Leave approximately 1 Tbsp olive oil in the skillet. Add the shallots and sauté until golden.
- Add the cremini and portobello mushrooms. Cook over medium-high heat until nicely browned.
- Add the crushed garlic, crushed red pepper flakes, and dried parsley flakes. Sauté for approximately 30 seconds.
- Pour in the Marsala wine and scrape up all the flavorful browned bits from the bottom of the skillet. Allow it to bubble and reduce for 2–3 minutes.
- Add the chicken broth, teriyaki sauce, brown sugar, silan, onion powder, and coarse black pepper.
- Simmer for 5–7 minutes, until rich, glossy, and slightly thickened. Taste before adding salt.
- Return the chicken to the skillet. Spoon the mushrooms and sauce over the chicken and simmer for 1–2 minutes.
