Cathy's Quick Chicken Marsala

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READY IN: 20mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour with salt and pepper in a shallow dish. Dredge chicken cutlets in seasoned flour. Cutlets should be approximately 4 ounces each.
  • Cook in 2 TB. melted butter, and a little olive oil if needed, over medium heat in large skillet until done, turning often. Set chicken aside, cover and keep warm. Make sauce.
  • Melt 2 TB butter in the same skillet. Add mushrooms and onion, cook until tender, about 3 minutes.
  • Sprinkle 1 TB of the seasoned flour over mushroom mixture, stir and cook 1 minute.
  • Add wine, cook and stir 1 minute.
  • Add broth and thyme. Bring to a boil, stir 2 minutes, until sauce is thickened.
  • Pour over chicken and serve.
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