Chicken Marsala#1 (Bgmb90B)

1. 1

   In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides.

2. 2

   Do it quickly and lightly.

3. 3

   Remove from skillet and set aside.

4. 4

   Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom.

5. 5

   Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 13.

6. 6

   Return chicken to the pan and heat through; about 2 minutes.

7. 7

   Serve.

8. 8

   A few tablespoon of butter could be incorperated; but I hardly ever do.

9. 9

   It does make the dish a bit richer.

* Per serving · 4 servings · Values may vary.

No additional tips available.