CHICKEN MARSALA

8 SKINLESS & BONELESS CHICKEN BREASTS

2 EGGS

1 1/2 CUP UNFLAVORED BREADCRUMBS

1/3 CUP GRATED PARMESAN CHEESE

1/4 CUP UNSALTED BUTTER

1/4 CUP OLIVE OIL

1 CUP MARSALA 

SALT & PEPPER TO TASTE

SEE NOTE BELOW TO ADD MUSHROOMS - ANOTHER VERSION OF THIS DISH

BEAT EGGS WITH A PINCH OF SALT & PEPPER

COMBINE BREADCRUMBS & PARMESAN CHEESE IN BOWL.....AND THEN SPREAD OUT ON A PIECE OF FOIL OR WAXED PAPER

DIP CHICKEN IN EGG

COAT IN BREADCRUMB MIXTURE.  PRESS CRUMBS ONTO CHICKEN WITH THE PALM OF YOUR HAND.  LET STAND 15 MINUTES

MELT BUTTER WITH OIL IN SKILLET.  WHEN BUTTER FOAMS ADD CHICKEN.  COOK OVER MEDIUM HEAD 3 OR 4 MINUTES EACH SIDE.....OR UNTIL THERE IS A LIGHT GOLDEN CRUST

ADD MARSALA. THE SECRET TO THIS RECIPE IS TO USE A GOOD QUALITY MARSALA.

COVER AND REDUCE HEAT.  SIMMER 15 TO 20 MINUTES UNTIL CHICKEN IS TENDER.  IF SAUCE LOOKS DRY, ADD MORE MARSALA.

TURN CHICKEN SEVERAL TIMES DURING COOKING.

TASTE SAUCE AND ADD SALT & PEPPER IF NEEDED.

SERVES 6 - 8

** ALTERNATE RECIPE:

TO ADD MUSHROOMS TO THIS DISH SELECT 6 WHITE MUSHROOMS PER PERSON.  THINLY SLICE AND SAUTE UNTIL TENDER IN ADDITIONAL 4 TBS. BUTTER.  SET ASIDE.  RETURN TO DISH LAST 10 MINUTES OF COOKING CHICKEN.