Chicken Marsala

• 2 1/2 to 3 lb. chicken cutlets, thinly sliced
• 1/2 c. flour
• 2 Tbsp. Locatelli or Parmesan cheese
• 2 cloves garlic, chopped
• 2 Tbsp. butter
• 1 (13 oz.) can chicken broth
• 1 c. Marsala (cooking wine)
• 1/2 tsp. cornstarch mixed with 1/3 c. water
• fresh mushrooms, sliced (more or less to suit your taste)

1. Rinse chicken in water; do not dry off.
2. Mix flour and cheese. Heat 1 tablespoon butter in deep skillet with garlic; coat chicken in flour mixture.
3. Place in skillet and brown both sides (turning carefully).
4. It does not need to cook all the way through at this point.
5. Add more butter for each set of chicken you brown (depends on the size of skillet).
6. Place chicken carefully in a 9 x 13-inch serving dish that can go into oven.
7. Using same skillet, add 1 tablespoon butter and cook mushrooms for a couple of minutes, scraping bottom of skillet.
8. Add chicken broth, Marsala wine and cornstarch/water mixture (stir while adding cornstarch so it does not clump) and cook 15 minutes, stirring occasionally.
9. Carefully pour broth mixture over chicken.
10. Cover and cook in heated oven (350u0b0) for 20 minutes.
11. Lower oven to keep warm for about 15 minutes or until ready to serve.

chicken cutlets, flour, locatelli, garlic, butter, chicken broth, marsala, cornstarch mixed, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=940931 (may not work)