Thursday, June 30, 2011
This one is one of my daughters' favs. It's so easy and makes you seem like you totally know what you're doing.
1 lb thin sliced chicken cutlets
1 package mushrooms sliced
Parsley (2 tablespoons)
1 cup cooking marsala…you can get this in the supermarket where the vinegar is sold
Chicken broth 1 can
1 pkg of egg noodles or bow tie pasta
Margarine or olive oil
2 cups mozzarella cheese
In a fry pan add some margarine or olive oil just enough to coat the bottom of pan. Season some flour with salt and pepper and coat chicken cutlets in flour and brown in fry pan with margarine or oil. Remove as browned and place in baking dish. After all cutlets are browned you can now add the mushrooms and scallions and sauté.
Now add the flour until the liquid is absorbed and becomes pasty. Add the marsala wine and slowly add the chicken broth until the gravy is the consistency you want. Add a small amount of gravy master to make gravy darker. Add parsley now too.
Place water to boil for pasta and when it boils add your pasta.
Now pour your gravy over the chicken cutlets, add mozzarella to top, cover with foil and bake at 350 until your pasta is cooked. Drain pasta, add a small amount of butter to coat pasta and then take your chicken out.
Add a salad and maybe some dinner rolls.