Recipe: Chicken Parmesan with Mushroom Marsala Sauce

CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE

2 to 3 tbsp. olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tbsp. herbs
6 single boneless chicken breasts
1 cup flour mixed with salt and pepper on a plate
2 eggs, beaten in med. size bowl
FOR THE MUSHROOM MARSALA SAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 cup Marsala wine (or to taste)

Pour oil center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature.

Combine bread crumbs, cheese and herbs on plate.

Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with bread crumb mixture. Set aside on rack; repeat procedure for all pieces.

Fry all pieces until golden brown. Pour sauce over chicken just before serving.

Makes 6 servings