| 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
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