CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE

3 tb Olive oil
8 Pats butter
1 c Seasoned bread crumbs
1 c Grated parmesan cheese
1 tb Italian seasoning
6 Chicken breasts
1 c Flour
2 Eggs, beaten in med. bowl

-----SAUCE-----
1 lb Fresh mushrooms, sliced
4 tb Butter
1/3 c Marsala wine

Combine bread crumbs, seasoning and cheese on plate. Coat chicken with flour, dip in egg, then coat with bread crumb mixture. Set on wax paper and let stand in refrigerator 2-3 hours. Place pats of butter in middle of skillet and place olive oil around the butter and fry the chicken until golden brown. Sauce: Saute mushrooms in butter. Add wine. Stir until hot.

MARSALA CREAM SAUCE
Recipe The Sauce Bible by David Paul Larousse

1 Shallot -- minced
1 tb Unsalted butter
1 c Dry Marsala wine
1 t Fresh thyme
1 c Heavy cream
2 tb Unsalted butter -- cubed
Salt and white pepper -- to taste

Saute shallot in the butter, covered, for 5 min. add wine and thyme and reduce until only about 2 tbsp of liquid remain. Add cream and simmer until reduced by half. Add butter and stir continuously until fully emulsified. Season with salt and pepper. Keep warm until ready to serve.