4
Thin Chicken Cutlets
1/2
Cup Flour
3
Tbsp. Olive Oil
1
Cup Sliced Mushrooms Cremini or baby portabella
1/2
Cup Marsala Wine
1
Cup Chicken Broth
2
Tbsp. Butter
Salt and Pepper
1
Tbsp. Chopped fresh parsley
Sprinkle both sides of chicken with salt and pepper as desired Dredge the chicken in flour on both sides. Shake off excess. Heat the olive oil in a large pan over medium high heat. Add chicken and cook for about three minutes on each side until browned Remove chicken and set aside Saute mushrooms in pan and add chicken broth and Marsala wine. Let the wine Add butter and let it melt. Add 1 Tsp. flour to further thicken the sauce Return the chicken to the pan turning to coat well. Cover and cook for 2-3 minutes Sprinkle with parsley and serve
