Chicken Marsala Cordon Bleu
Submitted by JBYRD
Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsWhat do you get when Chicken Marsala and Chicken Cordon Bleu meet in the same skillet? This.
Thin-pounded chicken cutlets get a light flour dredge and a golden sear in butter and olive oil. Then mushrooms, garlic, and rosemary hit the pan with a generous pour of Marsala wine. Each cutlet gets topped with a slice of ham and provolone cheese, the lid goes on, and the cheese melts into the bubbling sauce.
It’s indulgent, it’s clever, and it comes together in about an hour. Date night dinner without the restaurant bill.
Chef Tips
- Pound the chicken between waxed paper to an even thickness between ⅛ and ¼ inch. This ensures quick, even cooking and a larger surface for the ham and cheese.
- Brown the cutlets in batches of two. Overcrowding drops the pan temperature and you’ll get steamed chicken instead of a crispy crust.
- Use dry Marsala for a deeper, more complex sauce. Sweet Marsala will make this taste cloying.
- Trim the ham and cheese slices to fit each cutlet. Overhanging cheese will just burn on the pan bottom.
Ingredients
Directions
Splash a little water over both sides of each chicken breast half paper.
Fold out the fillet (extra flap) and top with additional waxed.
Start ing at the center gently pound the breasts until they are between ⅛ and ¼ i nch thick.
Peel off the top waxed paper and lift the pounded cutlet from the w ax paper underneath so it does not stick.
Put 1 Tbs. each of the butter and olive oil in a large skillet over medium h eat.
Sprinkle the flour on a plate, and dredge 2 cutlets to lightly coat.
Place in heated butter and brown well on each side about 2 minutes; set aside cove red with aluminum foil.
Repeat with remaining 2 cutlets.
Add the remaining ½ Tbs. butter to the pan with the garlic and rosemary; sauté for 30 seconds and then add the mushrooms; brown well 1 to 2 minutes.
Pour in the Marsala and add the salt and pepper; boil.
Top each cutlet with a slice if ham and cheese, trimming to fit.
Cover the pan and bring to a boil over moderate heat, lower heat and simmer until cheese melts (about 2 minutes).
Remove the cutlets from the pan with a spatula and transfer to with parsely.
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