4 skinless chicken breast halves, pounded 1/4 inch thick
3 tbsp. flour
3 tbsp. butter
2 tbsp. chopped shallots
1/2 c. Marsala wine
1/4 c. water
1 tbsp. fresh chopped parsley
1/4 tsp. crushed rosemary
1/8 tsp. salt

Flour chicken breasts and saute in butter. Brown each side. Remove when cooked and cook shallots in same pan until tender. Stir in Marsala and water, parsley, rosemary and salt. Cook down until deglazed. Add chicken back and coat with sauce. Mushrooms can be added. Serve with buttered pasta.