Chicken Marsala.

Chicken Marsala

• Butter
• 1/2 cup mushrooms (sliced) per serving
• 1/4 cup Marsala wine per serving
• 1 tablespon water per serving
• 1 Tablespoon chopped parsley per serving
• 1 teaspoon chopped rosemary per serving
• 3 oz chicken breast (cut thin) per serving (you can use veal if you prefer)
• Flour

Saute the mushrooms in butter for about 10 minutes. Place mushrooms and juices aside in a separate bowl with wine, water, parsley and rosemary.

Pound the chicken breast thin. Dredge in flour. Cook in butter, about 4 minutes each side. Plate the chicken.

Put mushrooms, wine and other sauce-makings back in the pan. Cook until everything is warmed and a little thicker. Pour over the plated chicken.

Serves: ?? (serve with rice, noodles or potato)

Preparation time: 25 minutes