NPMarie's Chicken Cutlets & White Wine Sauce

  • mrpiggy 6 years ago
    When I saw NP post this, I knew I had to make it. I dont really know what a chicken cutlet is, so I just cut up 6 b/s breast into 3 strips ea. It was a lot of chicken, so I 4-pld the recipe and then even added an extra cup of broth with fresh basil thyme to make sure there was plenty of sauce for some rice : ) I really loved this. I dont have fresh parsley yet, so I added fresh basil on top after the pic. Thanks, NP for another great recipe

    Chicken Cutlets With White Wine Sauce
    Flag
  • pointsevenout 6 years ago said:
    Do a horizontal cut through the breast, almost like you were going to butterfly a thick cut of pork loin, except cut all the way through. It cuts down on the cooking time making the breasts almost the same thinness. You could pound them to the same thickness too. If you've ever done a stuffed chicken breast, you cut a horizontal pocket into the chicken for the stuffing. Just carry that horizontal cut all the way through the piece to make the cutlet.
    Flag
  • chuckieb 6 years ago said:
    Great picture MrP. This looks and sounds very yummy!
    Flag
  • mrpiggy 6 years ago said:
    Thanks for the info there Points. I like the smaller pieces for cooking on the stove, As for pounding them, I sometimes get a little carried away when doing so. I try the cutting method.
    Thanks, Chuckie. This was really good
    Flag
  • mommyluvs2cook 6 years ago said:
    Looks delicious!!! You like your rice don't you :0)
    Flag
  • mrpiggy 6 years ago said:
    Rice?? ML2C, I have no idea what you mean.............. Yeh, maybe I like rice a little bit............OKOK,OK....., alotabit : )
    Flag
  • mommyluvs2cook 6 years ago said:
    Yup, haha!!
    Flag
  • NPMarie 6 years ago said:
    I am so pleased you liked this Mr. P! I love that you used fresh herbs and your wine choice was perfect (If you ever get a chance, next time you make this recipe, pick up some dry Marsala wine for Chicken Marsala..and add some sliced mushrooms when you saute the garlic.that's how I make Chicken Marsala) I didn't have any fresh basil or thyme on hand when I made this..also, a lot of times when I do stovetop chicken, I will use tenders, I'm not much for pounding chicken breasts either! Your pic is just beautiful..thank you so much for the great review!
    Flag
  • frankieanne 6 years ago said:
    I thought this looked tasty. I'm gonna go and bookmark it. It looks good, MrP!
    Flag
  • mrpiggy 6 years ago said:
    I dont think I have ever had Chicken Marsala. I know Ive never had Marsala wine. Is it a regular drinking wine or just for cooking like sherry? Ive been meaning to get a bottle of that stuff, just havent yet. Now I will add Marsala to it. Thanks
    Flag
  • mommyluvs2cook 6 years ago said:
    You can find marsala wine in any grocery store, it's a sweet wine, in the wine aisle. I have also found you can sub out apple juice for it.
    Flag
  • pointsevenout 6 years ago said:
    Never have found Marsala wine palatable to me. Good to know there is a sub for it.
    Flag
  • NPMarie 6 years ago said:
    Personally, I don't drink it, but it's so very good to cook with. Chicken marsala is one of our favorite dishes, the marsala is awesome when cooked down & reduced..makes a wonderful sauce to go garlic mashed potatoes....now I've made myself hungry...
    Flag
  • pointsevenout 6 years ago said:
    Have always been advised not to cook with wine you wouldn't drink. And unless the recipe will use a full bottle of the stuff it would just sit there on the shelf turning into vinegar.
    Flag
  • mrpiggy 6 years ago said:
    I wonder how long it will last. I know I have to finish off a bottle of red in a day or 2 once ipened.
    NP, garlic mashed potatoes...........Just the sound of that makes me hungry : )
    Points I have heard the same thing about cooking with wine. I havent done much cooking with wine yet. I should trry some with one I like the taste of and one not to see if I can even taste a dif
    Flag
  • NPMarie 6 years ago said:
    Marsala will last months after opening..it's fortified with added alcohol, so it lasts much longer than regular wine. If you will be drinking it, it tastes better the first few weeks, if cooking with it, it's good for a few months to a year without noticing much of a difference. No, I didn't know this until I googled "How long does marasla wine last after opening" LOL
    So Mr. P. I highly reccommend your trying that recipe with a nice dry Marsala Wine!!! And you just have to have the garlic mashed potatoes as well, It's so good with the sauce:)
    Flag
  • mommyluvs2cook 6 years ago said:
    Yeah the wine I used with the Keni's steak and rice recipe was probably a month old and we couldn't even tell in the finished product...
    Flag
  • mrpiggy 6 years ago said:
    Fortifying with alcohol make things last longer? I KNEW I would eventually find a good reason to drink. I think Im going to do some fortifying tonight : )

    Thank you for the info, NP

    Kenis recipe calls for white wine. Is Marsala white ML2C? I know I could google it, but I like asking y'all more better : )
    Flag
  • sparow64 6 years ago said:
    Not sure how I missed this one, Marie! Glad you posted it here, Mr. P!! Looks and sounds wonderful. I will have to make this one soon!

    Sounds like a good plan Mr P. I could use some fortifying myself! :)
    Flag
  • NPMarie 6 years ago said:
    Thanks Lori:) I hope you like it if you do get a chance to make it!

    Mr. P..Marsala tends to be amber in color..you would not usually sub Marsala for a white wine..
    Flag
  • frankieanne 6 years ago said:
    This was so good. I absolutely loved it. The sauce was delicious and I (generously) poured it on my rice. I only made two cutlets and my little pudgy doggie was quite upset when I told him we were saving the second for lunch tomorrow. So, he scarfed down some rice with sauce poured over it - as did I. :)
    I'm looking forward to lunch tomorrow! Thank you for posting such a great recipe, Marie.
    Flag
  • NPMarie 6 years ago said:
    I am just so pleased you liked this Frankieanne:) I love your pic, thanks so much for adding it to the recipe:)
    Flag
  • mrpiggy 6 years ago said:
    This was great, wasnt it FA. Easy too. I know I will be making it again. Your poor starving doggie.......At least he got to fill up on some rice. Rice is some good stuff.......Ive been know to eat a lil here and there
    Flag

Have a comment? Join this group first →