Title: Chicken marsala #1 (bgmb90b)
 Categories: Main dish, Chicken, Sauces, Italian
      Yield: 4 Servings
 
      4    Chicken; cutlets; skinless
      3 tb Olive oil
    1/4 c  Flour
    1/2 c  Chicken broth
           Salt & pepper
    1/2 c  Marsala wine
 
  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. Converted by MMCONV
  vers. 1.00