MM: CHICKEN OR VEAL MARSALA
---------- Recipe via Meal-Master (tm) v8.05
Title: CHICKEN OR VEAL MARSALA
Categories: Main dish, Chicken, Party
Yield: 4 Servings
-GRAMMIE'S KITCHEN
4 Chicken cutlets, skinless-breasts
-=OR=- Veal scallops; 1 LB -pounded if over 1/4"
1/4 c Flour,
-Salt & pepper
3 tb Olive oil; MIXED with
1 tb Butter
2 cl Garlic; smashed
1/2 c Chicken broth
1/2 c Marsala wine
1/2 lb Fresh mushrooms; sliced -=OR=- canned; drained
IN A HOT NO STICK pan; saute the garlic until it
becomes light brown. In the meantime, dust chicken
cutlets w/flour and saute in oil until golden brown on
both sides, (in garlic flavored oil). Do it quickly
and lightly. Remove from skillet and set aside.
ADD the mushrooms and saute until wilted. Pour the 1/2
cup dry Marsala wine into the pan and scrape up the
brown bits that are on the bottom. Add 1/2 cup chicken
stock (your own or a good quality store bought brand)
and stir very well, reducing the liquid in the pan
just a little. Return veal or chicken to the pan and
simmer (BARELY) for about 15 minutes. Serve over rice
or noodles.
NOTE: I have always used fresh mushrooms; tonight I
found that my fresh ones were not so fresh so I used
two 3oz cans of sliced mushrooms. We could hardly
believe our tastebuds; as good or better. You can also
hold this in a warm oven. It will wait for you.
Remember you can do this with veal as well. I think
it is the easiest fanciest dish I have.
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