Chicken Marsala (Nancee Rose)

Chicken Marsala

4 chicken cutlets – skinless & boneless
2 Tbsp flour
1 Tbsp butter
1 Tbsp olive oil
2 cups mushrooms, sliced
3/4 cup marsala cooking wine
1/4 cup water
2 Tbsp fresh parsley – chopped
1/4 tspn rosemary (optional)

Pound chicken into thin cutlets. Dredge on both sides in flour. In a large skillet, on medium heat, sauté mushrooms in melted butter and olive oil until browned, about 10 minutes. Remove & set aside. Add chicken to the pan and brown, about 4 minutes on each side. When cooked through, remove to a plate. Return mushrooms to the pan, and ad the marsala wine, water and herbs. When slightly thickened, pour over chicken and serve.