Cookbook:Chicken Marsala I

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• ¾ cup marsala wine
• ¼ cup water
• 2 tbsp chopped parsley
• 2 tsp rosemary
• 2 tbsp butter
• 2 cups mushrooms
• 1 package (about 2 cups) sugar snap peas
• about 3 pounds chicken cutlets
• Flour

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  1. Mix marsala wine, water, chopped parsley, and rosemary in a bowl.
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  2. Melt butter in a large frying pan.
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  3. Add mushrooms and sugar snap peas. Fry on medium heat.
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  4. While mushrooms and peas are frying, flour the chicken.
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  5. Mushrooms and peas are finished frying!
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  6. Remove mushrooms/peas from heat, and put floured chicken in frying pan.
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  7. Cook chicken until it is well done.
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  8. Return mushrooms and peas to pan; add wine/water/rosemary/parsely mixture/
• 9. Bring to boil.
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  10. Boil until liquid is reduced.
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  11. Serve!