Chicken Marsala

I have loved chicken marsala for what seems like centuries. There are many recipes out there, so you can fiddle with this one until you get it to your liking. You can add more or less marsala wine, adjust or eliminate the chicken broth and/or the mushrooms, and add other ingredients to your own taste. The recipe also works for veal or pork cutlets, so buy what you like or what's on sale.

I start with four boneless, skinless chicken breast cutlets pounded to 1/4 inch thick. Dredge the cutlets in flour mixed with salt and pepper. In a large, straight sided skillet heat two tablespoons each of olive oil and butter. Saute the cutlets on each side for about three minutes, or until lightly browned, and remove from the pan. Add about eight ounces of white mushrooms, either sliced thickly or quartered, and saute until they start to brown. You may need to add more olive oil, as the mushrooms absorb quite a bit of it. Add three minced cloves of garlic and continue to saute for another minute. Sprinkle two tablespoons of flour into the pan, stir and cook for a minute or two. Pour in two cups each of chicken broth and dry marsala wine (I like even more marsala than that, but that's up to you) and bring to a boil. Reduce to a simmer and return chicken to the pan. Cook until cutlets are heated through. Serve with spaghetti, over which you pour the sauce, and top with grated parmesan.

I promise you, this is really good and really easy to make. Buon appetito.