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Ingredients
- 4 1 1/4 lb thin sliced chicken breast cutlets
- 1/2 Tsp salt
- 1/2 Tsp coarsely ground black pepper
- 2 Tsp olive oil
- 2 C sliced fresh mushrooms
- 2 Tsp flour
- 1/4 C Marsala Wine
- 1/4 C reduced sodium chicken broth
Details
Preparation
Step 1
Sprinkle chicken with salt and pepper
Heat oil in a large nonstick skillet over medium high heat. Add chicken and cook through about 3 minutes one ach side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently until browned about 3 minutes. Sprinkle mushrooms with flour, stirring to blen. Add the Marsala and broth; bring to a boil, cook sirring occassionally until sauce thickens about 3 minutes. Spon sauce over chicken
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