4 chicken cutlets, skinless and boneless
2 tbsp flour
2 tbsp butter
2 cups mushroom,sliced
3/4 cup marsala cooking wine
1/2cup chicken broth
2 tbsp fresh parsley,chopped
salt and pepper to taste
Pound chicken until thin. Dredge lightly on both sides with flour.
In large skillet,melt butter and saute mushrooms over medium heat until browned,10 minutes. Remove and set aside.
Add chicken to skillet and cook through, 4 minutes on each side. Stir in Marsala, broth, parsley .C ook until they are cooked through and the sauce has thickened, about 10 minutes. Add salt and pepper to taste