Most of us will think of Chicken Marsala when checking out this recipe. However, I like my spin using thin Italian style chicken cutlets, gluten free flour, onions, mushrooms, chicken stock and sweet vermouth! The thinner Italian style cutlets cook quicker and are an economical imposter for veal cutlets. Trying to eat healthy and stay gluten free, as much as possible for a pasta/bread lover, I’m always scheming and tweaking recipes. I have to give my mother-in-law all the credit, she was always developing a twist on basic recipes or reinventing leftovers. I recently took my leftover meatloaf and added it to a simmering tomato sauce to make a wonderful easy Bolognese over gluten free pasta! Check out my recipe for tomato sauce on my blog! You’ll never go back to jarred sauce again. Anyhow here is my recipe for smothered cutlets!
12 ounces of cremini mushrooms cleaned and sliced
1 large onion sliced thin
4 -6 Italian style chicken cutlets (depending on size)
1/4 cup gluten free flour. I was using Cup for Cup but have switched to Bob’s Red Mill 1 to 1.
1/4 cup sweet vermouth
1 to 1 1/2 cups of low sodium chicken stock
2-3 tablespoons olive oil
1 tablespoon of ghee or butter (optional)
1/4 cup chopped parsley
Salt and pepper
Heat a large nonstick skillet with olive oil. Place flour on a large platter, mix in a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Season both sides of the cutlets with salt and pepper. Dredge the cutlets in the seasoned flour, shake of excess and place in the hot pan. Sauté about 2-3 minutes on each side. They should be slightly brown. Remove from pan a set aside. In the same pan add a tablespoon of olive oil and a 1/2 tablespoon of ghee or butter. Add mushrooms, no salt cover and cook on medium heat for 15-20 minutes. Mushrooms should be brown. Move mushrooms to sides of the pan and add sliced onions with a pinch of salt and pepper. Cook for 2 minutes then mix mushrooms and onions together, cook for 3-5 minutes more. Add vermouth, cook about 3 minutes to evaporate the alcohol. In a small bowl mix a scant tablespoon of flour with 1/2 tablespoon of ghee and a splash of chicken stock to make a paste! If you are not using ghee/butter then make a slurry using flour and chicken stock 1 to 1 stock and flour ( 3/4 to 1 tablespoon of each mixing well) Add to mushroom mixture cooking about 2 -3 minutes. Add chicken stock and cook until thick. Nestle in the cutlets and simmer for 15 minutes adding more stock if needed. Transfer cutlets to a platter and smother with sauce and mushroom mix. Dress with chopped parsley. Enjoy with a glass of Cline Zinfandel 🍷