2 lbs. thin chicken cutlets
2/3 c. flour
2/3 c. butter
Salt and pepper to taste
1/2 c. marsala wine
1/2 lb. fresh mushrooms, sliced
3 tbsp. butter
2 tbsp. fresh parsley, chopped

Pound chicken breasts until very thin, being careful not to tear meat. Dip into flour and saute in butter 4-5 minutes on each side. (Do not over cook.) Sprinkle with salt and pepper. Remove cutlets to serving dish; keep warm.

Add marsala to deglaze pan and simmer until thickened, about 2-3 minutes. In a separate skillet, saute mushrooms in butter for 2 minutes; pour over chicken. Top with parsley and serve. Serves 8.