| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Main dish, Chicken, Sauces, Italian | 4 | Servings |
INGREDIENTS
| 4 | Chicken; cutlets; skinless | |
| 3 | tb | Olive oil |
| 1/4 | c | Flour |
| 1/2 | c | Chicken broth |
| Salt & pepper | ||
| 1/2 | c | Marsala wine |
INSTRUCTIONS
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 <miriamp@POBOX.COM> on Dec 5, 1997
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”