Ingredients

• 4 boneless, skinless chicken breasts or veal cutlets
• 2 tablespoons flour
• 4 tablespoons butter, divided
• 2 cups mushrooms, sliced
• 3/4 cup Holland House® Marsala Cooking Wine
• 1/4 cup water (optional)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon rosemary (optional)

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Instructions

1. Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
2. Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.