Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
40 Mins
Total Time
45 Mins
Yield
Makes 4 servings

If you’re selecting a dish to serve to company,  you can’t miss with this classic Italian chicken dish.  This version is particularly tasty because you coat the thin pieces of chicken in a mixture of flour and ground pecans.

How to Make It

Step 1

Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.

Step 2

Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.

Step 3

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.

Step 4

Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.

Step 5

Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.

Step 6

Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.

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