Chicken Marsala Recipe

Ingredients
• 4 skinless, boneless, chicken breasts
• All-purpose flour
• salt and f black pepper
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 4 tablespoon unsalted butter

1. Put some flour in a shallow platter and season with a fair amount of salt and pepper; and mix
2. Heat half the butter over medium-high flame in a large skillet. Cover both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Drop the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large dish
3. Pour out any grease from the pan into a bowl and discard when cool. Pour the Marsala in the pan and deglaze. Boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the remaining butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Remove chicken and place on a plate. Cover generously with sauce.