Chicken Scaloppine Marsala Recipe

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Ingredients

	1-1/4 pounds chicken cutlets
	½ cup marsala wine
	1/8 teaspoon salt
	1/8 teaspoon black pepper
	1 cup beef or chicken broth
	1 tablespoon all purpose flour
	8 oz fresh or 1 – 4oz can sliced mushrooms
	2 tablespoons butter
	1 tablespoon chopped parsley

Olive oil as required


Instructions


Pound chicken cutlets to desired thickness, cut to the size of chicken tenders or medallions. Add olive oil to heated skillet, add chicken, season with salt and pepper and cook to desired tenderness, approximately 2 minutes each side. Remove to plate and keep warm.


Whisk together beef or chicken broth and flour, add to skillet and bring to a simmer. Using the beef broth results in a serving color more consistent with the Marsala theme. Stir in the Marsala and mushrooms.


Add chicken and any accumulated juices cover and simmer gently for 15 minutes. Turn off heat, whisk in butter, sprinkle with parsley & serve.




Serving Suggestions

My spaetzle recipe garnished with the marsala sauce works well as a side to this meal.

Originally Submitted 5/8/2011

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