Chicken Marsala#1 (Bgmb90B)

Yields:	4-6 servings
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In 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.

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This was so easy and quick to make. It was a bit too sweet for me but my husband and kids loved it!

Reviewed by zlo