Chicken Marsala

1 package chicken cutlets, thin

3 Tablespoons olive oil

1 1/2 cups cornstarch

1 small package sliced mushrooms

1 cup Marsala wine

2 tablespoons butter

1 cup chicken broth

1 Tablespoon cornstarch

1 Tablespoon heavy cream

salt/pepper to taste –

Heat oil in a skillet on med-high. Dredge cutlets in cornstarch and season with salt/pepper. Pan fry to brown to both sides. Remove chicken to a plate. Add mushrooms to pan and brown. Put heat on high and add marsala, butter and broth. Add the 1 T. cornstarch and cook until liquid reduces by half. Add cream, salt/pepper to taste. Return chicken to pan to simmer in sauce just a few minutes until cooked through and serve! Top with scallions for garnish, if desired!