Chicken Marsala

• 2 cans sliced mushrooms, drained
• 6 to 8 pieces chicken cutlet, pounded thin.
• 1 stick salted butter, melted
• Flour (add to desired consistency)
• 2 cans chicken broth
• 1/2 to 1 cup (225 ml) Marsala wine or Marsala cooking wine
• Gravy master (a few drops)
• Vegetable oil enough to cover bottom of frying pan.Dredge

1. Heat oil in large electric frying pan or large stove-top frying pan.
2. Dredge washed, pounded cutlets in flour, fry in hot frying pan, till golden.
3. Remove chicken pieces to plate.
4. Pour out oil.
5. Melt butter in small pot with flour to consistency.
6. In same frying pan, add mushrooms, chicken broth, melted butter with flour, a few drops gravy master.
7. Stir well.
8. Add cooked chicken.
9. Cover and simmer, for about 1 hour, or more, turning chicken occassionally.
10. 1/2 hour before chicken is done add Marsala wine, stir into mixture well, then cover and simmer, till ready to serve.

mushrooms, chicken, butter, flour, chicken broth, marsala wine, gravy master, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/00050B (may not work)