Ingredients Jump to Instructions ↓

  1. -GRAMMIE'S KITCHEN 4 Chicken cutlets, skinless

  2. 1 LB -pounded if over

  3. 1/4 "

  4. 1/4 c Flour,

  5. -Salt & pepper 3 tb Olive oil; MIXED with

  6. 1 tb Butter

  7. 2 cl Garlic; smashed

  8. 1/2 c Chicken broth

  9. 1/2 c Marsala

  10. 1/2 lb Fresh mushrooms; sliced

  11. 1/2 cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom. Add

  12. 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

  13. 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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