I’m not a big fan of mushrooms, but this recipe my mother revamped with sun-dried tomatoes gives it a lot of flavor, and using Lipton’s onion and mushroom mix still gives it that Marsala taste. It’s easy to make on a weeknight and really light because the chicken isn’t breaded.
Chef Paul’s poultry seasoning is my favorite poultry seasoning. However, if your food market doesn’t sell it, any other poultry seasoning will do.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 people
- 2 chicken cutlets
- Olive Oil
- Black pepper
- Parsley flakes
- Onion flakes
- Chef Paul’s Poultry seasonings
- 1/2 c. red wine
- 4 Tbsp. of butter
- Sun dried tomatoes, minced
- 1 package of Lipton onion and mushroom mix
- 1/4 c. water
Slice the cutlets into bite size pieces. Cook both sides in a hot skillet with olive oil. While cooking, add black pepper, parsley flakes, onion flakes, and Chef Paul’s. There isn’t really any measurement for these. Just do what looks right (all the chicken is evenly coated with all the seasonings). Once done, remove the chicken and put on a plate to the side.
While the skillet is hot, with chicken drippings and leftover oil, pour red wine. It will sizzle and steam. Take a wooden spoon, scrapping the bottom to mix up leftover flavors.
Next add butter, minced sun dried tomatoes, and a handful of each: parsley flakes, onion flakes, and black pepper. Add the Lipton onion and mushroom mix and the water. Mix everything together, add the chicken back with the drippings from the plate.
Simmer for 10-15 more minutes with the skillet partially covered.
Enjoy with mashed potatoes, a side of rice or some pasta.