4 ea Chicken cutlets
2 T Flour
2 T Butter
2 c Mushrooms (sliced)
1 ¾ c Marsala wine
¼ c Water
2 T Parsley (chopped)
¼ t Rosemary (optional)
Pound cutlets until thin. Dredge lightly on both sides of cutlets with flour. Melt butter and sauté mushrooms in a large skillet over medium heat until browned (10 minutes). Remove mushrooms and set aside. Add chicken and ¼ c Marsala to skillet and cook through (about 4 minutes per side). Make sure that the pan doesn't dry out or blacken by adding more Marsala as necessary. Remove chicken and place on serving dish. Return mushrooms to pan and stir in remaining Marsala, water, parsley, and rosemary. Heat and pour over chicken (can thicken with flour if desired)