Marsala Chicken (Or Fish)

• boneless/skinless chicken breast or ahi fillet
• Progresso Italian seasoned breadcrumbs
• 1/2 c. butter
• 1/4 c. minced garlic
• 1/4 c. minced onion
• 1/2 c. Marsala wine
• 2 Tbsp. flour
• 1 pkg. chicken bouillon
• dash of salt and pepper
• 1 qt. plain yogurt
• 2 Tbsp. minced basil
• 2 Tbsp. minced parsley
• 4 to 5 finely sliced shiitake mushrooms
• 1/2 c. shredded Parmesan cheese

1. Coat chicken or fish with seasoned breadcrumbs.
2. Bake in pan coated with olive oil at 350u0b0 for 25 to 30 minutes (less for fish).
3. Melt butter in medium saucepan.
4. Add onion, garlic, parsley and basil.
5. Stir in wine.
6. Cook 1 minute.
7. Quickly stir in bouillon and flour, salt and pepper.
8. Cook until bubbly.
9. Take off burner.
10. Slowly stir yogurt into mixture, keeping sauce creamy. Add shiitake mushroom strips.
11. Stir in cheese.
12. Let simmer a few minutes.
13. Pour sauce over cooked chicken (1/2 to 1 cup per piece). Serve with pasta.

chicken, breadcrumbs, butter, garlic, onion, marsala wine, flour, chicken bouillon, salt, plain yogurt, basil, parsley, shiitake mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=887223 (may not work)