4 chicken or veal cutlets, skinless and boneless
2 Tbsp flour
2 Tbsp butter
2 cups mushrooms, sliced
� cup Marsala cooking wine
� cup water
2 Tbsp fresh parsley, chopped
� tsp rosemary (optional)
Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt butter and saut� mushrooms over medium heat until browned, 10 minutes. Remove and set aside. Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in Marsala, water, parsley and rosemary. Heat and pour over chicken. Serves 4.
(Recipe 1 of 2)
Chicken Marsala
1 chicken breast, cubed
3 eggs, beaten
1 cup flour
1 cup bread crumbs
1 red pepper, sliced
1 onion, chopped
1 cup mushrooms
1 cup water
1 cup marsala wine
Dip chicken cubes in beaten egg. Then coat cubes in flour and bread crumbs and set aside. Blanch pepper, onion, and mushrooms in boiling water for 1 minute.
In a baking pan, combine 1 cup water, 1 cup marsala wine, chicken cubes and blanched vegetables and marinate for 1 hour. Remove chicken and vegetables from marinade and bake in 350 degree oven for 20-25 minutes.
(Recipe 2 of 2)