Chicken Breasts With Marsala Wine

• 4 whole chicken breasts, skinned and boned
• 2 eggs
• salt and pepper to taste
• 1 1/2 c. dry unflavored bread crumbs
• 1/3 c. grated Parmesan cheese
• 1/4 c. butter or margarine
• 2 Tbsp. olive oil
• 1 c. dry Marsala wine

1. Beat eggs with salt and pepper.
2. Combine bread crumbs and Parmesan cheese.
3. Dip chicken breasts in eggs, then coat with bread crumb mixture.
4. Let coated chicken stand for 10 to 15 minutes.
5. Melt butter with oil in a large, heavy skillet.
6. When butter foams, add chicken breasts.
7. Cook over medium heat for 2 to 3 minutes on each side or until chicken has a light, golden crust. Add Marsala wine.
8. Cover skillet and reduce heat.
9. Simmer 15 to 20 minutes or until chicken is tender.
10. If sauce looks too dry, add a little more wine.
11. Turn chicken several times during cooking.
12. Place chicken on a warm platter.
13. Spoon sauce over chicken.
14. Serves 8.

chicken breasts, eggs, salt, bread crumbs, parmesan cheese, butter, olive oil, marsala wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230936 (may not work)