Recipe(tried): Chicken Marsala

How coincidental, I just had a party last night with chicken
marsala has the main course. I ck'd the past boards, so this
is not a duplicate. The nice thing about this recipe, is it
can be made ahead & then reheated. It is always a big hit!

CHICKEN MARSALA

36 pieces of chicken* (I use boneless, skinless chicken breasts, & I have made this with as little as 6 breast & also using 36 pieces)
salt & pepper
paprika
3/4 cup butter, divided
1 lb. mushrooms, sliced
1/4 cup flour
1 1/2 cups chicken stock
6 tbsp dry Marsala wine
3 sprigs fresh rosemary (or 1/2 tsp dried)

Season chicken w/salt & pepper & paprika. In a large skillet,
brown chicken in 1/2 cup butter. Remove to baking pans. Add
remaining butter.

Saute mushrooms 5 min. Add flour. Stir until smooth. Add stock, Marsala, & rosemary. Cook until thick. Pour over chicken.

Bake, covered, at 350 degrees F for 1 hour.

Makes 18 servings

*Kim, the only suggestion I have is to be prepared to have it
warm in the oven a little longer. Sat. nite I had to leave
it in the oven for about 1 1/2 hrs, but I was checking it
frequent frequently.