Chicken Marsala - cooking recipe

Ingredients

1 1/2 to 2 lb. chicken cutlets
flour
1 stick unsalted butter
salt to taste
pepper to taste
1/2 c. Marsala wine
4 to 5 Tbsp. chicken broth
1 jar mushrooms

Preparation

Pound cutlets thin.
Coat with flour so that as much flour as possible adheres to both sides of the cutlets.
Melt butter in large skillet.
Place cutlets into the skillet.
Add salt and pepper to taste.
Saute quickly until golden brown over medium high heat.
Remove as soon as both sides are done.
If necessary, remove first group of cutlets and do second group.
When all cutlets are sauteed, place all cutlets in pan and add Marsala. Cook for 2 minutes.
Remove slices to a hot platter.