Chicken
Marsala
By Gale Smith
“With garlic bread and salad, this is
my favorite meal for company.”
4 boneless, skinless chicken breasts
Italian bread crumbs
egg
fettuccine pasta (boiled al dente)
mushrooms sliced
2 tbsp flour
1 cup marsala wine
1 tsp chicken base
1 cup water
1/2 tsp pepper
fresh grated Parmesan
Pound chicken breasts until thin. Dredge through egg beaten with
water. Coat in bread crumbs. Saute in butter till brown on
both sides. Mix flour and marsala and blend. Add chicken
base, water and pepper. Bring to boil and boil for 1
minute. Remove chicken breasts from fry pan, keep warm. Add
marsala sauce and mushrooms to pan and heat thoroughly.
