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Chicken Marsala #1 (bgmb90b)

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CATEGORY CUISINE TAG YIELD
Meats Italian Chicken, Italian, Main dish, Sauces 4 Servings

INGREDIENTS

4 Chicken, cutlets skinless
3 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 733.8mg
Potassium: 214.6mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: <1g
Protein: 5.6g


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