4 skinless, boneless chicken cutlets
2 tbsp. flour
3 tbsp. butter
2 tbsp. chopped shallots
1/2 c. sliced mushrooms
1/2 c. water
1 tbsp. chopped parsley
1/4 tsp. crumbled rosemary
1/8 tsp. salt
1/2 c. Marsala wine

In large skillet, melt 3 tablespoons butter. Dredge chicken in flour using all of the flour. Add chicken to skillet and cook until brown on each side. Remove and set aside. Add the shallots and mushrooms to skillet and cook until tender.

Add remaining ingredients and cook, stirring to deglaze pan. Return chicken to pan. Cook, turning once, until both sides are glazed and sauce is thickened. Serves 4.