Chicken Marsala
4 (about 4 oz each) Wegmans Thin Sliced Chicken Breast Cutlets
Salt and pepper
Wegmans Pan Searing Flour
3 Tbsp Wegmans Pure Olive Oil
4 oz sliced white mushrooms (about 1 cup)
1 oz Marsala wine (2 Tbsp)
1 pkg (11 oz) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
1 Tbsp minced Italian parsley (flat leaf)
Season cutlets with salt and pepper; sprinkle lightly with pan-searing flour.
Heat 2 Tbsp olive oil in pan on HIGH, until oil faintly smokes; add cutlets. Turn over when cutlet changes color one-quarter of way up and seared side has turned paper-bag brown, about 3 min. Cook 2 min, until second side has browned. Transfer cutlets to clean platter; set aside.
Heat remaining oil in pan on MEDIUM-HIGH, until oil faintly smokes. Add mushrooms. Cook, stirring 8 min. Remove pan from heat; add wine. Return to heat. Cook, stirring about 2 min to reduce liquids by half. Whisk in gravy and parsley. Return cutlets to pan.
Cook 6-7 min on MEDIUM, until internal temp of cutlets reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of cutlet.) Transfer cutlets to clean serving platter. Serve with sauce.
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