Chicken With Marsala Wine Over Penne

1. 1

   Melt butter until sizzling, then add oil.

2. 2

   Dredge cutlets in flour and immediately place into frypan.

3. 3

   Cook on high until golden, 2 1/2 to 3 minutes per side.

4. 4

   Remove cutlets.

5. 5

   Set aside to drain fat.

6. 6

   Place shallots into pan and saute 2 minutes.

7. 7

   Add mushrooms, chicken broth and Marsala cooking wine.

8. 8

   Cook 2 minutes. Add cutlets.

9. 9

   Turn off.

10. 10

    Cook pasta.

11. 11

    Drain pasta; place into a large bowl and pour chicken and liquid over pasta.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.