| | Directions | | Pound chicken until thin; dredge lightly in flour. In a large skillet, melt butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove from pan and set aside. Add chicken to skillet and cook, 4 minutes on each side till done; remove to a serving platter. Return mushrooms to pan, stir in Marsala, water and rosemary. Heat and pour over chicken. Serves 4. |
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| Ingredients | | - |  | 4 chicken cutlets |
| - | | 2 tablespoons flour |
| - | | 2 tablespoons butter |
| - | | 2 cups mushrooms, sliced |
| - | | 1/4 cup water |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | 1/4 teaspoon Rosemary |
| - | | 3/4 cup marsala cooking wine |
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