Chicken Marsala 29 Recipe

Stir together flour, salt, and pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess. In a large skillet sauté mushrooms in 1 tablespoon of butter till tender; remove from skillet. In the same skillet cook 2 chicken pieces in 2 tablespoons butter over medium-high heat for 4 minutes, turn to brown evenly. Remove from heat. In a measuring cup mix water, Marsala, 1-tablespoon flour, and chicken bouillon. Reserve. Return mushrooms to skillet. Stir in liquid mixture. Bring to boil. Boil rapidly for 3 to 4 minutes or till mixture is reduced and thick. Stir in parsley. Serve with noodles or rice.