A recipe for today
Chicken Marsala#1 (Bgmb90b)
4 Chicken; cutlets -- skinless
3 tablespoon Olive oil
1/4 cup Flour
1/2 cup Chicken broth
Salt & pepper 1/2 cup Marsala wine
In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. It does make the dish a bit richer. Converted by MMCONV vers. 1.00
Italian Restaurant Menu
Quinceanera Halls In Chicago