A classic quick and easy main dish. Ready in a flash, chicken and mushrooms sautéed with garlic in a Marsala wine sauce.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
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 ½ cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom.
Add ½ 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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