1 lb. boneless-skinless chicken breast
1 cup all purpose flour
Salt and pepper
Marsala wine
mushrooms
parsley

Cut chicken into bite sized pieces. Combine the flour and salt and pepper (to taste) in a medium bowl. Slice mushrooms. Place chicken in flour and shake so the chicken is completely breaded in flour.

In a large sauté pan, melt butter over medium heat. With the butter completely melted, lay the chicken out so that no pieces are touching. Cook until the sides of the chicken are turning white, and then flip.

Once you flip the chicken, add the mushroom slices and continue to cook until the mushrooms are completely cooked.

Next, while still cooking, pour marsala wine into pan and continue to cook (use as much as you like).

Let it cook down until it starts to thicken. You may have to add a little more flour if needed. The flour will help thicken it.

Garnish with a sprig of parsley for decoration. Serve as-is or over pasta of your choice.

Submitted by: Porto Fino Restaurant in Daytona Beach, Florida