Ingredients

• 1 package chicken cutlets, thin
• 3 Tablespoons olive oil
• 1½ cups cornstarch
• 1 small package sliced mushrooms
• 1 cup Marsala wine
• 2 tablespoons butter
• 1 cup chicken broth
• 1 Tablespoon cornstarch
• Baby Broccoli (optional)
• 1 Tablespoon heavy cream
• salt/pepper to taste

Instructions

1. Heat oil in a skillet on med-high.
2. Dredge cutlets in cornstarch and season with salt/pepper.
3. Pan fry to brown to both sides. Remove chicken to a plate.
4. Add mushrooms to pan and brown.
5. Put heat on high and add marsala, butter and broth.
6. Add the 1 T. cornstarch and cook until liquid reduces by half.
7. Add cream, salt/pepper to taste.
8. Return chicken to pan to simmer in sauce just a few minutes until cooked through. Add baby broccoli now as it only needs a few minutes to cook. Enjoy!
9. Top with scallions for garnish, if desired!

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