Chicken Marsala
Boneless Chicken Breast - 1.5 pounds
Butter - 1/2 cup
Flour - 1 cup
Mushrooms, sliced - 1/2 pounds
Chicken Broth - 1 cup
Grounded Pepper - 1 to taste
Marsala Wine - 1 cup
Flatten chicken breasts to about 3/8 inch thick. Dredge in flour and pepper. Put butter in skillet and heat. Brown breasts and put into baking pan. Add Marsala and chicken stock to skillet and boil liquid 1 to 2 minutes until slightly thickened. Loosen all browned fragments that cling to pan.
Put fresh mushrooms over chicken and pour Marsala mixture over all. Bake for 20 to 25 minutes in 350 degree oven. Baste once or twice during baking with juices in the pan. Serves 4.