This one is dedicated to my wonderful father-in-law Ray Zorzi!
Dad, you have been so much more then a father-in-law to me, you have been a DAD in every sense of the word. Thank you for being one of my biggest fans. I love you! Dinner is at 6, see you then!
This is one of his favorite meals, when I made this for him the first time he raved over it and would often request I make it for him again. If you want to impress your in-laws or anyone else, make this easy delicious dish.
Ingredients:
1 1/2 Pounds Chicken Cutlet, pounded thin
2 Cups Mushrooms (Button or Shiitake), sliced thin
9 Large Tablespoons Water
6 Large Tablespoons Marsala Wine
2 Cups Flour
1 Chicken Bouillon Cube, Cut in fourths
1/2 Stick Butter, Cut up
2 Tablespoons Fresh Parsley, chopped
Mild and Light Olive Oil
Black Pepper to Taste
Directions:
In a bowl add flour and dredge chicken in the flour. Discard any flour left over.
Heat oil in a large frying pan over medium high heat. Add the cutlets when oil is hot and saute for about 7 minutes on each side or until slightly browned.
Turn off the heat and add the remaining ingredients.
Turn the heat back on over low heat and simmer for 15 minutes or until the mushrooms are tender. Serve in a large warmed serving dish, top with additional parsley.
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