Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds chicken cutlets

  2. Flour, for dredging

  3. Beaten egg

  4. Olive oil , for pan

  5. 2 tablespoons butter

  6. 2 garlic cloves

  7. 1 tablespoon Italian seasoning

  8. 1 cup marsala

  9. 1 can chicken broth

  10. 1 small basket mushrooms , thinly sliced

  11. 2 plum tomatoes

  12. 10 ounces fresh or frozen peas

  13. Parsley, to garnish

  14. 1 pound bow tie pasta, cooked

Instructions Jump to Ingredients ↑

  1. Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth , mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.


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