Chicken Marsala#1 (Bgmb90B)

• 4 each chicken cutlets, skinless
• 3 tablespoon olive oil
• 1/4 cup flour, all-purpose
• 1/2 cup chicken broth
• 1 x salt and black pepper
• 1/2 cup marsala wine

1. In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides.
2. Do it quickly and lightly.
3. Remove from skillet and set aside.
4. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom.
5. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 13.
6. Return chicken to the pan and heat through; about 2 minutes.
7. Serve.
8. A few tablespoon of butter could be incorperated; but I hardly ever do.
9. It does make the dish a bit richer.

chicken cutlets, olive oil, flour, chicken broth, salt, marsala wine

Taken from recipeland.com/recipe/v/chicken-marsala1-bgmb90b-35283 (may not work)