Title: Chicken Marsala #1 (Bgmb90b)
Categories: Main dish, Chicken, Sauces, Italian
Yield: 4 Servings

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 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
Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Dec 5, 1997