Chicken Marsala - 2


Course : Italian
Serves: 4
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Ingredients:


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 sauté‚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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