Chicken Marsala

Course : Chicken
Serves: 4
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4 pieces chicken; cutlets -- skinless
3 tablespoons olive oil
1/4 cup flour
1/2 cup chicken broth
1 teaspoon salt and pepper
1/2 cup marsala wine

Preparation / Directions:

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.

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