CHICKEN MARSALA

Sautéed chicken cutlets briefly simmered in Marsala wine. Makes 4 servings.

4 Halved boneless chicken breast 4
Salt to taste
1/2 tsp Pepper 2 mL
1/4 cup flour for coating 50 mL
salt to taste
1 tbsp Olive Oil 15 mL
1 tbsp Butter 15 mL
1 cup Fresh sliced mushrooms 250 mL
1/2 cup Dry Marsala 125 ml
1/2 cup Chicken Broth 125 mL
1 tbsp Snipped fresh parsley 15 mL


Combine flour  and pepper. Between two pieces of plastic wrap pound chicken pieces lightly to 1/4 inch [1 cm] thickness. and sprinkle with salt to taste. Coat chicken pieces with flour mixture.

 In a skillet heat butter over medium-high heat, sauté mushrooms until brown.  Remove mushrooms and set aside.  Add olive oil and heat until very hot.  Reduce heat to medium and cook the chicken halves  about 2 to  3 minutes on each side or till golden brown and no pink remains.

 Add Marsala and chicken stock. Bring to boil, reduce heat and simmer, uncovered,  for 3 to 4 minutes, add the sautéed mushroom and parsley.  Simmer for 1 more minute.  Serve

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