Please enter the email you’re using for this account.
This is an elegant way to serve chicken cutlets on Pesach (and all year round). Succulent chicken breasts are dredged in flour and then smothered in a rich Marsala (a type of wine) sauce. The wine sauce has its own distinctive aroma that tantalizes the taste buds. This is an authentic, gourmet Italian recipe that is sure to be enjoyed by all.
1 kilogram (2.2 pounds) chicken culets
1 cup chicken stock, or 1 cup water with 1 teaspoon chicken soup powder
3 cloves fresh garlic, crushed, or to taste
pinch of ginger, optional
2 teaspoons fresh lemon juice
1 large can sliced mushrooms, or fresh equivalent
olive oil
generous handful fresh parsley
potato starch
salt, to taste
black pepper, to taste
1/4 cup white wine (hence the name)
Mix potato starch, salt and pepper. Dip cutlets into this mixture. Pan fry in olive oil for a few minutes on each side. (Alternately, you can generously brush a baking pan with olive oil and bake cutlets, loosely covered, for a few minutes on each side. You might want to put them under the grill for just a few minutes to brown.) The cutlets need not be fully cooked. They’ll be baked further in the sauce. Remove cutlets from frying pan and transfer to a 9- x 13-inch baking dish.
Add a little more oil to the pan and sauté the mushrooms and garlic until slightly browned. Add the wine, lemon juice, chicken stock, seasonings, and a little more salt and pepper to the pan and bring to a boil. Simmer for a minute or two until well blended.
Pour mushroom/wine mixture over the cutlets and bake covered at 350 degrees Fahrenheit/180 degrees Celsius for approximately 20 to 30 minutes or until heated through. (If you baked them originally, then 15 minutes is sufficient). You may want to uncover for the last few minutes to brown the cutlets a bit.
Serve over mashed potatoes, or unaccompanied and garnished with fresh parsley. Drizzle remaining sauce over cutlets. Enjoy the compliments!
How Would You
Rate this recipe?
Please log in to rate
Reviews