Quick Chicken Marsala with Asparagus and Mozzarella

By 12_34

Ingredients

• 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 3/4 lbs. chicken cutlets (about 8)
• 1/4 c. butter, divided
• 1/2 c. marsala cooking wine
• 1/2 c. chicken broth
• 16 asparagus spears, trimmed and blanched
• 1 c. shredded mozzarella cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 13x9" baking dish with nonstick cooking spray.

In a large, shallow dish, combine flour, salt and pepper. Dredge cutlets in flour mixture to coat, shaking off excess flour.

In a large skillet, melt 2 TBSP. butter over medium-high heat. Add half of cutlets, and cook for 2-3 minutes per side or until golden brown. Place in prepared baking dish. Repeat procedure with remaining 2 TBSP. butter and remaining cutlets.

Add wine to skillet, and cook for 2-3 minutes, scraping brown bits from bottom of skillet with a wooden spoon. Add broth, and cook for 2 minutes. Pour mixture over chicken breasts. Top each evenly with asparagus spears and shredded cheese. Bake for 10 minutes or until cheese is melted.