2-3 LBS Chicken Breast
1 Stick of Butter
2 Small Shallots
Salt & Pepper
2 Boxes of Sliced Mushrooms
1 Bottle Holland House Marsala Wine
1 Bag of Extra Broad Egg Noodle
Trim chicken breast and cut to ¼” cutlets.
Mix flour with salt and pepper to taste.
Flour chicken breast and sauté in butter.
Set chicken aside in glass baking dish.
Pour Marsala wine in pan chicken was cooked in and bring to a boil.
Pour wine over chicken in baking pan.
Sauté shallots in butter and mix in mushrooms.
Pour mushrooms and shallots over chicken and gently mix.
Garnish with fresh parsley.
Bake at 350 degree for 15 minutes.
Serve over egg noodles.