Chicken Breasts with Marsala Wine
Recipe from Northern Italian Cooking!

4 whole chicken breasts
2 eggs
Salt & Pepper to taste
1 1/2 c. unflavored bread crumbs
1/3 c. freshly grated parmesan
1/4 c. butter
2 T. olive oil
1 c. dry marsala wine
Angel Hair Pasta

Remove skin from breasts. Cut breasts in half. Beat eggs with s and p. Combine bread crumbs and parmesan cheese in a small bowl. Spread on aluminum foil. Dip chciken breasts in beaten eggs and then coat with crumbs.
Melt butter with oil in a large heavy skillet. When butter foams, add chicken breasts. Cook over medium heat 2 to 3 minutes on each side or until chicken has a light golden crust. Add Marsala. Cover skillet and cook 20 minutes until tender. Turn chicken several times during cooking. Place chicken on a warm platter. Spoon sauce over chicken. Serve over angel hair pasta. Serves 8.
I use the boneless skinless breasts!