Chicken Marsala

Serves:

Ingredients:

4 Chicken; cutlets, skinless
1/4 c Flour,
Salt & pepper
3 tb Olive oil,
1/2 c Chicken broth
1/2 c Marsala

Method:

In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides.
Do it quickly and lightly.
Remove from skillet and set aside.
Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom.
Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/ 3.
Return chicken to the pan and heat through; about 2 minutes.
Serve.
A few T of butter could be incorperated; but I hardly ever do.
it does make the dish a bit richer.