1/2 c. corn flake crumbs
1 tsp. oregano
1/2 tsp. minced garlic
1 1/2 cubes sweet butter, melted
1/4 c. Marsala wine
2 shallots, chopped very fine
1 bunch fresh parsley, chopped
1/4 c. grated Parmesan cheese
1 tsp. basil
1/4 tsp. salt (optional)
2 chicken breasts, split in half
1/4 c. fresh mushrooms, sliced very thin

Heat oven to 375 degrees. Combine the corn flake crumbs, Parmesan cheese, oregano, basil, garlic and salt in a plastic bag; mix well. Dip the chicken breasts in the melted butter, coating them well. Set the leftover butter aside. Coat the chicken pieces in the crumb mixture in the bag, shaking well.

Place the chicken in a 10 inch ungreased pan, leaving a little space around each piece. Bake for approximately 50 minutes, until golden brown or until a fork goes through the chicken pieces. Add the wine, mushrooms, shallots and parsley to the leftover melted butter.

When the chicken is golden brown, pour this butter sauce over the chicken. Continue baking for 5-10 minutes, spooning the sauce over the chicken so that most of the sauce is absorbed by the chicken.

Serve with fettuccine or rice over which you have poured any remaining sauce from the chicken. This is superb, especially when accompanied by fresh peas. 4 servings.