Chicken or Veal Marsala

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

4	each	chicken cutlets	skinless breasts, or veal scallops, pounded if over 1/4 inch
1/4	cup	flour, all-purpose
1	x	salt and black pepper
3	tablespoons	olive oil	mixed with 1 tb butter
2	cloves	garlic	smashed
1/2	cup	chicken broth
1/2	cup	marsala wine
1/2	pound	mushrooms, canned	fresh, sliced, or canned, drained

Directions

IN A HOT NON STICK pan; sauté the garlic until it becomes light brown.

In the meantime, dust chicken cutlets w/flour and sauté in oil until golden brown on both sides, (in garlic flavored oil).

Do it quickly and lightly.

Remove from skillet and set aside.

ADD the mushrooms and sauté until wilted.

Pour the 1/2 cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom.

Add 1/2 cup chicken stock (your own or a good quality store bought brand) and stir very well, reducing the liquid in the pan just a little.

Return veal or chicken to the pan and simmer (BARELY) for about 15 minutes.

Serve over rice or noodles.

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Member Review

Pineapple Banana Walnut Cake

Incredibly moist. You could easily serve this unfrosted Super-moist old fashioned moist banana bread. I used 1/2 of the sugar called for an it turned out great.

Reviewed by sean

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