4 Chicken Cutlets- trimmed
and pounded thin
Flour for dredging
Salt and Pepper
2 shallots- chopped
1 garlic clove sliced thin
4 Portobello mushrooms- sliced
1 cup Balsamic vinegar
½ cup of chicken broth
¼ cup of brandy or red wine
A pinch of sugar
Chopped Italian parsley for garnish.
Heat olive oil and 1 TBl of butter in a saute pan
Dredge chicken cutlets is seasoned flour
and cook the cutlets on both sides
Remove the cutlets onto a platter and keep warm.
In the saute pan, add the shallots and garlic then brown.
Then add the mushrooms and saute till browned.
Add balsamic vinegar and reduce liquid for about
Then add the chicken broth,brandy and sugar and
simmer for another 5 minutes.
Return chicken to pan and heat through and serve.