Lou'S Chicken Marsala Buffet Style

• 10 lb. chicken cutlets
• flour
• salt and pepper
• 1 lb. butter
• 1 qt. heavy cream
• 1 qt. half and half
• 1/2 qt. dry Marsala wine
• black pepper
• granulated garlic
• 1 orange

1. Clean, wash and cut cutlets into bite-size pieces.
2. Dip into flour mixed with salt and pepper.
3. Using 2 large frypans, place 1/2 pound butter in each and melt on low heat.
4. Place chicken into frypans equally and cover.
5. Turn chicken as it simmers. Meanwhile, on medium speed, mix together heavy cream or half and half together.
6. Add wine.
7. Mix until bubbly.
8. When chicken looks golden and cooked, add cream mixture and stir thoroughly.
9. Cover. As mixture thickens, add black pepper and granulated garlic to taste.
10. Remove to large serving pan.
11. Top with orange slices for garnish.
12. Serves 25.

chicken cutlets, flour, salt, butter, heavy cream, marsala wine, black pepper, garlic, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609886 (may not work)