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Since I do not have fresh parsley, I used dried parsley.

Ingredients (2 servings)

  • 2 boneless skinless Chicken Breast
  • 2 Tbsp Flour
  • 2 Tbsp Butter
  • 2 cups Mushroom (sliced)
  • 3/4 cups Marsala cooking wine
  • 1/4 cup Water
  • 2 Tbsp Fresh Parsley
  • 1/4 tsp Rosemary (optional)

Method

  1. Split the chicken breast into half and pound it until thin.
  2. Dredge lightly on both sides with flour.
  3. Melt butter and sauté mushrooms over medium heat until browned.
  4. Place mushroom in a bowl and set aside.
  5. Add chicken to the skillet and cook through. Remove to serving platter.
  6. Return mushrooms to the pan, stir in Marsala cooking wine, water, parsley and rosemary.
  7. Heat and pout over chicken.

Adapted from Holland House Marsala cooking wine bottle.