Ingredients

• 3 chicken breast halves
• salt
• pepper
• flour
• thyme
• rosemary
• 4oz button mushrooms, cut to desired size.
• butter
• 1 cup marsala
• Scallop the halves into a total of six pieces.
• brine chicken for half hour in 4 cups water + 4tbs salt.
• Cook mushrooms in butter until soft almost all the way through. Remove
• mushrooms and set aside.
• Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
• and pepper.
• quite all the way through). Remove and set aside.
• add marsala wine to pan and reduce it. Add 2 tbsp of butter to
• thicken. Add chicken breasts back, making sure they are coated, as