1 lb. boneless chicken
1 tbsp. fresh parsley
1/3 c. chicken broth
2/3 c. marsala wine
8 oz. fresh mushrooms
Oil
1 tbsp. cornstarch
1 tsp. chopped onion
Flour for coating
1 1/2 c. cooked rice
2 tbsp. butter
Salt & pepper
1/4 tsp. gravy master

Cut chicken into small pieces. Coat with flour. Fry in small amount of oil about 3 minutes each side. Remove to plate. Drain oil and melt marinate in pan. Saute onion and mushrooms sliced, about 2 minutes. Add wine and chicken broth. Simmer 2 minutes.

Dissolve cornstarch in small amount of water. Add to wine mixture to thicken slightly. Add gravy master and simmer 5-10 minutes. Serve over cooked rice.