Directions

Cut the chicken breasts in half widthwise and pound to about a 1/4 inch thickness.  Season both sides of each cutlet with salt and pepper and then dredge in flour, shaking off any excess.

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Heat the olive oil and crushed garlic in the frying pan over medium temperature.  Stir the garlic around in the oil, pressing to release flavor.  Once garlic is browned well and oil is hot, remove the garlic and place the four cutlets in the hot oil.  Lightly brown each side but don’t cook all the way through.  About 1 to 1 1/2 minutes per side.  The chicken will finish cooking in the sauce.  

Remove the fried chicken cutlets and place on a plate.  Spread apart so they don’t steam each other.

Add the mushrooms to the pan and cover tightly.  Cook 3-4 minutes until they release their juices.  Remove lid, season with salt & pepper,  add two tablespoons of butter and cook until golden brown, stirring often.  Add 2 teaspoons of the flour from the  leftover dredging and stir well.  Stir in the the Marsala wine and cook until sauce starts to become syrupy but not thick. Swirl in 1 tablespoon of butter and adjust salt & pepper to taste if needed. Add the spinach and stir until slightly wilted.  Add the chicken back to the pan and spoon the sauce over the top.  

Move the pan to a cool burner and cover tightly.  Chicken will finish cooking in the hot sauce in about 10 minutes.  Before serving, sprinkle on fresh chopped Italian parsley and add fresh lemon slices to squeeze over top.  

Serve with angel hair pasta or mashed potatoes.

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Serves 4

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