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Entrees Lobster Thermidor Chicken Brociolettini Chicken
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Chicken Marsala
marsala Ingredients:

S 4 chicken breasts, cutlet thin, skinless
1/4 cup all-purpose flour
1/2 tsp. basil, dried
3 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, minced
1/2 lb. fresh mushrooms
1/2 cup Marsala wine
3 tablespoons fresh Italian parsley, minced

Directions:

Using a meat mallet pound chicken cutlets to 1/4" thickness.
In a bowl blend together flour, basil, salt & pepper.
Coat chicken breasts lightly with flour mixture.

Using a non-stick skillet, heat oil and butter then add garlic and simmer lightly.
Place chicken breasts in the skillet and brown one side then turn over.
Add sliced mushrooms to the skillet with the chicken; add a little of the Marsala wine and parsley. Once chicken and mushrooms are cooked remove from the skillet and place on a warmed platter.

Add additional Marsala wine to the skillet and deglaze juices to pour over chicken.