Chicken Marsala

1. 1

   Cut chicken breasts in half lengthwise and pound thin.

2. 2

   Dredge in flour that has been seasoned with salt and pepper.

3. 3

   Melt 2 tablespoons butter in skillet, add chicken cutlets and fry over medium-high heat until browned on both sides.

4. 4

   Remove from pan, keep warm.

5. 5

   Add 2 more tablespoons butter to the pan and fry remaining chicken cutlets; remove from pan and keep warm while you make the sauce.

6. 6

   Melt one tablespoon butter in the same pan.

7. 7

   Add chopped shallot and saute about 2 minutes.

8. 8

   Add wine, stirring with a spatula and scraping the brown bits up from the bottom of the pan.

9. 9

   Add chicken broth, bring to boil.

10. 10

    Allow to boil until sauce thickens slightly.

11. 11

    Reduce heat and stir in one more tablespoon of butter.

12. 12

    Pour sauce over chicken cutlets.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.