10-Minute Chicken


  • ½ cup chicken broth
  • ¼ cup marsala wine
  • 4 chicken cutlets
  • 2 tablespoons flour
  • 2 tablespoons butter

1. Season chicken, then dust with flour. Melt butter in nonstick skillet over medium-high heat. Add chicken and cook until golden, 3 minutes. Transfer to a plate. Deglaze pan with broth and marsala until thickened; spoon over chicken. Serve with rice.

View full recipe at SpringPad


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