Chicken Marsala#1 (Bgmb90B)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken
cutlets, skinless |
*
|
| 3 | tablespoon |
olive oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken
cutlets, skinless |
*
|
| 45 | ml |
olive oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
marsala wine
|
*
|
Directions
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 ½ cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add ½ cup chicken stock and mix very well, reducing the liquid in the pan by about ⅓. Return chicken to the pan and heat through; about 2 minutes. Serve. A few tablespoon of butter could be incorperated; but I hardly ever do. It does make the dish a bit richer.
