3 lb. boned chicken
6 tbsp. butter
2 tbsp. olive oil
4 med. green onions
1 lb. fresh mushrooms
2 cloves minced garlic
Seasoning salt
Fresh ground pepper
Pinch of rosemary
10 oz. Marsala wine
Pinch of parsley

Cut chicken in 2-inch squares and pound 1/4 inch thick. Dip in flour and put in hot frying pan with olive oil and butter. Brown on both sides. Chop onions fine and slice mushrooms. Add to chicken along with rosemary and salt and pepper to taste. Let all brown gently and then add wine and a pinch of parsley. Let simmer about 5 minutes and serve with pasta and vegetables.