Recipes:
# Chicken Marsala
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons vegetable oil, divided
2 cups sliced mushrooms
1/2 cup chopped green onions
1/2 cup Marsala wine or chicken broth
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
SERVES 4
---
## Make Ahead
You can pound the chicken between sheets of waxed paper and coat with flour up to 8 hours ahead. Cover and refrigerate until ready to use.
---
## VARIATION
Turkey cutlets or pork cutlets may be used in place of the chicken in this recipe.
---
### 1
Place chicken between two sheets of waxed paper; pound to a 1/4-inch thickness. Place 1/2 cup flour in a shallow dish; coat chicken with flour.
---
### 2
Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add chicken. Cook for about 5 minutes per side or until cooked through. Place chicken on a platter; cover to keep warm.
---
### 3
Add remaining oil to skillet. Add mushrooms and green onions; sauté until tender, about 5 minutes. Whisk in remaining flour. Add Marsala, broth and lemon juice.
---
### 4
Bring sauce to a boil; reduce heat to low. Cook, stirring continually, until thickened. Return chicken to skillet; cook until heated through. Sprinkle with parsley before serving.
---
## Make It Quicker
• Use an egg slicer to quickly and easily slice fresh mushrooms. This handy utensil can save precious time in kitchen preparation.
