Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken cutlets -- skinless
3 tb Olive oil
1/4 c Flour
1/2 c Chicken broth
Salt & pepper
1/2 c Marsala wine
In a hot non-stick pan, dust chicken cutlets with 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 tb of butter could be incorperated; but I hardly ever do. It
does make the dish a bit richer.
