Chicken Marsala
main dish, poultry, sauces
4 chicken; cutlets; skinless
3 tablespoon olive oil
1/4 cup flour
1/2 cup chicken broth
salt & pepper
1/2 cup marsala wine
In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. It does make the dish a bit richer. Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
