Some people wait to eat out at a restaurant to enjoy this dish, but this simple recipe makes it easy to enjoy it at home. And for the busy weekdays, there’s nothing like it.
• 1 lb. boneless chicken trimmed and cut in equal size pieces
• ¾ C flour
• 1 T salt
• 1 ½ tsp flour
• 4 T butter
• ¼ – ½ C Marsala wine
• 1 chicken bouillon cube
Mix flour, salt and pepper in a gallon zip bag then add chicken and coat thoroughly. In large frying pan melt butter, add coated chicken and sauté, flipping until golden and cooked. Transfer to a serving platter. Add one tablespoon of flour to pan, stirring constantly then add bouillon cube and mash up. Add wine and whisk getting all the scraping from the pan. Pour over chicken.
I serve this with linguine tossed with EVOO, salt, and pepper. Delish.