Recipe: Chicken Cutlet/Chicken Marsala Recipes (8)

LEMONY CHICKEN CUTLETS
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
Butter or margarine
1 c. water
1 chicken bouillon cube
Juice of 1 sm. lemon
6 chicken cutlets, 1/8 inch thick
Lemon slices for garnish
Parsley
Mix flour, salt and pepper on waxed paper. Coat chicken, reserving remaining flour mixture. Over medium heat in 3 tablespoons hot butter, cook 3 pieces of chicken at a time until lightly browned, adding more butter if needed. Remove chicken, reduce heat to low. Into drippings stir reserved flour, water, bouillon and lemon juice. Stir to loosen brown bits. Return chicken, cover and simmer 5 minutes or until tender. Garnish with parsley and lemon slices.

ROLLED CHICKEN CUTLETS
2 whole chicken cutlets, boned and skin removed
8 slices Swiss cheese
8 slices ham
1 egg beaten
Bread crumbs
Salt and pepper to taste
1/4 to 1/2 c. white wine
Cut each cutlet into 4 pieces, pound until thin. Put 1 slice each of ham and cheese, then roll and close with toothpick, salt and pepper to taste. Roll each in beaten egg then bread crumbs. Put all in pan and pour melted butter over all. Bake about 1/2 hour at 350 degrees and then pour wine over all and return to oven for about 15 minutes.

BONELESS CHICKEN CUTLETS IN LEMON OR SHERRY
1/4 c. flour, mixed with some paprika, garlic powder & pepper
6 chicken cutlets
2 tbsp. Puritan (canola) oil
1 pkg. mushrooms, sliced
1/4 c. lemon juice or 1/2 c. sherry
Mix flour, paprika, garlic powder and pepper in quart size plastic bag. Shake 6 or so chicken cutlets in bag with above mixture until completely coated. Saute in a large frying pan on both sides in Puritan oil. Add a package of sliced mushrooms on top with 1/4 cup of lemon juice or 1/2 cup of sherry. Cover and cook for 20 minutes. The former is lemon chicken and the later is a more elegant, gourmet type. Both are quick and easy. Bon Appetit!

CHICKEN CUTLETS CORDON BLEU
4 skinless, boneless cutlets
Butter or oil
1/2 lb. mushrooms, thinly sliced
4 slices Swiss cheese
4 slices ham
1 can mushroom soup (or golden mushroom)
Toothpicks
Butter or oil frying pay to cover bottom. Brown cutlets on both sides until golden brown. Drain. Roll up cutlets, after placing a slice of ham and cheese on each. Fasten with toothpicks. Place cutlets in casserole (shallow). Sprinkle with mushrooms. Pour soup over. Bake at 350 degrees for 30 minutes. Serve over rice with parsley. Serves 4.

VEAL/CHICKEN MARSALA
8 to 10 veal cutlets (thin)
3 tbsp. butter
1/4 lb. mushrooms
1/2 c. chicken stock
Flour
1 tbsp. olive oil
1/2 c. Marsala wine
Pound veal/chicken and dust with flour. Heat butter and oil, add veal/chicken and saute until light brown. Add chicken stock, mushrooms and wine. Cook 5 minutes. Serve with buttered noodles or regular spaghetti.

CHICKEN MARSALA
4 skinless, boneless chicken cutlets
2 tbsp. flour
3 tbsp. butter or margarine
2 tbsp. chopped shallots
1/2 c. sliced mushrooms
1/2 c. water
1 tbsp. chopped parsley
1/4 tsp. crumbled rosemary
1/8 tsp. salt
1/2 c. Marsala wine
In large skillet, melt 3 tablespoons butter. Dredge chicken in flour using all of the flour. Add chicken to skillet and cook until brown on each side. Remove and set aside. Add the shallots and mushrooms to skillet and cook until tender. Add remaining ingredients and cook, stirring to deglaze pan. Return chicken to pan. Cook, turning once, until both sides are glazed and sauce is thickened. Serves 4.

WORLD FAMOUS CHICKEN MARSALA
4 tbsp. butter (or margarine)
4 skinless, boneless chicken breasts
4 green onions, chopped
1/2 lb. mushrooms, sliced (canned) or pieces
1/2 c. Marsala wine
1 c. heavy cream
1 tsp. lemon juice
Lightly salt & pepper
Flour for breading chicken
Dip chicken in water and bread with flour, salt and pepper. In large frying pan melt butter over medium heat. Add chicken and saute turning and cooking until fairly done. Remove and set aside. Add onions and mushrooms, cook until browned. Add Marsala and heavy cream. Bring to boil, stirring. Add lemon juice and salt and pepper to taste. Return chicken to sauce and cook until chicken is hot then serve over rice or fettucini or the like.

CHICKEN MARSALA
2 to 2 1/2 lbs. boneless chicken breasts
2 eggs, slightly beaten
Seasoned bread crumbs
2 tbsp. olive oil
2 tbsp. butter
1 c. sliced mushrooms
1/4 c. Marsala wine
Grated Swiss cheese
2 tsp. Marsala wine
Preheat oven to 325 degrees. Dip chicken breasts in beaten egg on both sides and then in crumbs. Saute in olive oil and butter until just brown on both sides, adding more oil and butter if needed. Place chicken breasts in a 3-quart casserole. Cover with mushrooms and top with Swiss cheese. When skillet cools, add 1/4 cup Marsala wine and stir over low heat to loosen crumbs. Pour drippings over chicken breasts and add additional 2 tablespoons Marsala wine. Cover with foil and let stand at least 1 hour. Make holes in foil and bake for 20 minutes. Remove foil. If pan looks dry, add 2 tablespoons more Marsala wine. Bake 10 minutes uncovered.