• 4 chicken; cutlets -- skinless
• 3 Tbs. 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 sauté in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 C. dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 C. 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 Tbs. of butter could be incorporated; but I hardly ever do. It does make the dish a bit richer.