Yield: 4 servings
|4||Chicken cutlets, skinless breasts =OR=- Veal scallops; 1 LB pounded if over 1/4 "|
|¼ cup||Flour, Salt & pepper|
|3 tablespoons||Olive oil; MIXED with|
|2 cloves||Garlic; smashed|
|½ cup||Chicken broth|
|½ pounds||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 ½ cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom. Add ½ 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.