Chicken Marsala(Serves 4)

• 2 Tbsp. butter
• 2 sliced onions
• 2 c. sliced mushrooms
• 4 chicken breasts, boned, skinned and pounded flat
• 2 c. Marsala wine
• 2 c. chicken stock
• 1 Tbsp. lemon juice
• 2 Tbsp. soy sauce
• 1/4 tsp. pepper
• 1/2 tsp. paprika
• 1 pinch of fines herbes
• 1 tsp. chervil or parsley

1. In large saucepan, melt butter and saute onions 1 minute. Add mushrooms and saute until onions are soft. Remove from pan and set aside. Saute chicken breasts until no longer pink. Make roux with 1 tablespoon butter, 1 tablespoon flour and 1/2 teaspoon paprika in separate pan. Stir wine into roux. Heat to high and add chicken stock, lemon juice, soy sauce and pepper. Reduce sauce to 1 cup (about 15 minutes). Add mushrooms, onions, chicken, 1 teaspoon chervil or parsley and a pinch of fines herbes. Lower heat and cook 5 minutes. Serve over rice or pasta.

butter, onions, mushrooms, chicken breasts, marsala wine, chicken stock, lemon juice, soy sauce, pepper, paprika, fines herbes, chervil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129309 (may not work)