4 chicken breasts
2 tbsp. olive or butter
2 tbsp. chopped shallots
1/2 c. Marsala wine
1/4 c. water
1 tsp. parsley
1/4 tsp. rosemary
Sliced mushrooms
Flour

Dredge chicken in flour. Brown chicken in olive oil or butter. Remove chicken to platter.

Add shallots and cook until tender. Add wine, water, parsley, rosemary and mushrooms. Cook until mushrooms start to release juice. Return chicken to skillet until it heats through, turning if necessary.