| Category | Specialties | Recipe # | 3 | |||||
| Yield | 1 Serving | |||||||
| Regular | Adjust Per Person: | |||||||
Ingredients |
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| Chicken Breast cutlet 6 oz | 2 | each | ||||||
| Olive Oil | 2 | tbsp | ||||||
| Sliced button Mushrooms | 2 | oz | ||||||
| Floured Butter | 0.5 | oz | ||||||
| Marsala Wine | 1 | oz | ||||||
| Chicken Stock | 2 | oz | ||||||
| Flour | 4 | oz | ||||||
Preparation Instructions |
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| 1. Wash mushrooms in cold water and slices into 1/4 inch slices and set aside | ||||||||
| 2. Wash chicken with cold water and pat dry | ||||||||
| 3. Place flour salt and pepper in bowl and mix together | ||||||||
| 4. Dredge cleaned chicken cutlets in flour and set aside | ||||||||
| 5. Place a saute pan on the stove and turn on flame to med / high | ||||||||
| 6. Add oil to pan and heat oil until it is hot. | ||||||||
| 7. Gently add floured chicken to hot oil laying it into the pan away from you. | ||||||||
| 8. Cook until browned about 3 min. gently turn over chicken and brown on other side, 3 min. | ||||||||
| 9. Add sliced mushrooms, Marsala wine and chicken stock to saute pan. | ||||||||
| 10. Stir and cook together for 6 to 8 min. | ||||||||
| 11. Remove from heat, turn off flame. | ||||||||
| 12 Take chicken out of pan and place on plate, pour sauce over chicken and serve | ||||||||
