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CHICKEN MARSALA

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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

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Pound chicken until thin. Dredge lightly on both sides with flour.

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In large skillet,melt butter and saute mushrooms over medium heat until browned,10 minutes. Remove and set aside.

11

 

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

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