Stuffed chicken cutlets with margherita® pepperoni & mushroom marsala sauce
Stuffed Chicken Cutlets with Margherita® Pepperoni & Mushroom Marsala Sauce
prep time: 20 minutes
total time: 45-50 minutes
Makes: 4 servings
Create a signature dish in just 45 minutes when you top tender, pan-seared chicken cutlets with a delicious marsala sauce made from mushrooms, Margherita® pepperoni, wine and garlic.
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound chicken breast cutlets or 4 (4 ounce) skinless boneless chicken breast halves pounded to 1/2 inch thickness
2 teaspoons butter or olive oil
2 cups sliced baby bella or crimini mushrooms
2 cloves garlic, minced
1/3 cup marsala wine
1/4 cup chicken broth
1/2 cup diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
2 tablespoons chopped fresh parsley
Combine flour, salt and pepper in a plastic or paper bag. Add chicken in batches to bag; shake to coat lightly with flour.
Melt butter in a large nonstick skillet over medium heat. Add chicken to skillet; sauté 4 to 5 minutes per side or until chicken is cooked through. Transfer chicken to a serving platter; tent with foil and keep warm.
Add mushrooms and garlic to same skillet; sauté 4 minutes. Add wine and broth to skillet; simmer 3 minutes. Stir in pepperoni; simmer 3 minutes or until sauce is slightly thickened.