Chicken Marsala

Lightly flour the very thin chicken cutlets. Salt and pepper each side of the cutlet.

On medium heat, oil and a tablespoon butter to a large skillet. Once melted add the breaded chicken cutlets and slowly brown the chicken on both sides.

In a separate pan over medium heat, saute mushrooms in a tablespoon of butter. Once the mushrooms have released most of their liquid, add beef consomme, basil, and parsley and let it cook down a bit, 1 to 2 minutes.

When chicken is well browned on both sides, remove chicken from skillet and set aside under a sheet of tin foil to remain warm.

Put the empty chicken skillet on low heat. Slowly pour Marsala wine into the skillet. Stir, heat and deglaze the pan with the wine for two or three minutes. Add the chicken back into the skillet, along with the mushrooms and consomme mixture. Add another tablespoon of butter in and give it a light stir. Remove from heat and serve immediately. Serve over pasta.