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| Recipe Archives |
| Submitted by: Diane Lalicki February 2003 Ingredients: � 4 chicken breasts, skinless and boneless � 2 Tbsp. flour � 2 Tbsp. Olive oil � 3 cloves garlic � 2 cups mushrooms, sliced � 1 cup Marsala cooking wine � � tsp. rosemary 1. Pound chicken until thin. Dredge lightly on both sides in flour. 2. Saut� garlic and mushrooms in olive oil. Remove and set aside. 3. Add chicken to skillet and cook through. 4 minutes on each side. 4. Add wine and rosemary to skillet. Cook 2-3 minutes or until sauce gets thick. 5. Remove chicken and put in casserole pan. Pour sauce over top. Keep warm at 250. |
| Chicken Marsala |