Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless Chicken Breast Halves
Flour
3 Tablespoons Butter
2 Tablespoons Shallots -- Chopped
1/2 Cup Marsala Wine
1/4 Cup Water
1 Tablespoon Parsley
1/4 Teaspoon Rosemary
1/8 Teaspoon Salt
DIRECTIONS:
Pound chicken breast halves until 1/4" thick. Dredge in flour. In a large
skillet melt 3 tablespoons butter. Add chicken and cook until browned on each
side. Remove to serving platter. Add shallots to skillet and cook until
tender. Stir in Marsala wine, water, parsley, rosemary, and salt. Cook
stirring to deglaze pan. Return chicken to pan. Cook stirring once until
both sides are glazed and the sauce is thickened.
