Cookbook:Chicken Marsala
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Ingredients:
- 3/4 cup marsala wine
- 1/4 cup water
- 2 tbsp chopped parsley
- 2 tsp rosemary
- 2 cups mushrooms
- 1 package (about 2 cups) sugar snap peas
- Chicken cutlets (about 3 pounds)
- Flour
 Mix 3/4 cup marsala wine, 1/4 cup water, 2 tbsp chopped parsley, and 2 tsp rosemary in a bowl |
 Melt 2 tbsp butter in a large frying pan |
 Add 2 cups mushrooms and 1 package (about 2 cups) sugar snap peas. Fry on medium heat |
 While mushrooms and peas are frying, flower the chicken |
 Mushrooms and peas are finished frying! |
 Remove mushrooms/peas from heat, put chicken in frying pan |
 Cook chicken until it is well done |
 Return mushrooms and peas to pan; add wine/water/rosemary/parsely mixture |
 Bring to boil |
 Boil until water is reduced. |
 Serve! |
