Carrots Marsala
(6 servings)

3 tb Butter
14 Med. Carrots, cut into 1/8" diagonal slices
3/4 c Dry Marsala wine
1 tb Chicken stock or water (optional)
2 tb Chopped fresh parsley

Heat butter in a large skillet with tight fitting lid. Saute' carrot slices until carrots are well coated with butter, 2 to 3 minutes. Add Marsala and cover. Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with parsley before serving. Serves 6.