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Chicken Marsala#1 (Bgmb90B)
Ingredients
DirectionsIn a hot no-stick pan Dust chicken cutlets w/flour and sauté 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewCrockpot Lemon Chicken This was so easy and quick to make. It was a bit too sweet for me but my husband and kids loved it! |
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