Ingredients:
In a hot no-stick pan Dust chicken cutlets w/flour
and saute in oil until golden brown on both sides. Do it quickly and
lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine
to the pan and scrape up the brown bits that are on the bottom. Add 1/2
cup chicken stock and mix very well, reducing the liquid in the pan by
about 1/3. Return chicken to the pan and heat through; about 2 minutes.
Serve. A few T of butter could be incorperated; but I hardly ever do. it
does make the dish a bit richer.
