Chicken Marsala

Directions

1. 1
   1. Trim the excess fat and lightly pound on underside leaving top side intact. Sprinkle pepper.
2. 2
   2. Saute the shallot about a minute until soft and golden.
3. 3
   3. Add mushrooms and sage and saute, About 6-8 minutes.
4. 4
   4. Reduce broth and reserve for later.
5. 5
   5. All these steps can be done in advance and reserved for the final steps.
6. 6
   6. Dredge chicken cutlets in flour.
7. 7
   7. In large saute pan, combine margarine with olive oil and cook cutlets for exactly 3 minutes per side. (reduce heat so as to brown each side - not burn).
8. 8
   8. Keep in 200 degree oven while completing saute task.
9. 9
   9. Remove chicken from the pan.
10. 10
    10. Pour a little of the marsala wine into the pan to deglaze and scrape pan for brown bits. Cook at high heat.
11. 11
    11. Add remaining marsala wine and add a dash of the concentrated broth. Cook together for several minutes to combine flavors and reach best consistency. Can be cooked up to 6-8 minutes to thicken sauce, Optional.