Name: Chicken Parmesan with Mushroom Marsala Sauce
Ingredients: 3 tb Olive oil; 8 Pats butter; 1 c Seasoned bread crumbs; 1 c Grated parmesan cheese; 1 tb Italian seasoning; 6 Chicken breasts; 1 c Flour; 2 Eggs, beaten in med. bowl; 1 lb Fresh mushrooms, sliced; 4 tb Butter; 1/3 c Marsala wine

Patience has various objects. Towards God it is resigned, and says, “I will bear the indignation of the Lord.” Towards Christian people, who justly reprove us, it is meek, and says, “Let the righteous smite me!” Towards wicked and unreasonable people, who love to see others afflicted, it says, “Rejoice not against me, O my enemy.” Towards the trials under which we are called to suffer, it is not uneasy and rebellious, but rather gives them a kind reception.

William Plumer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs	Italian		1	Servings

INGREDIENTS

3	tb	Olive oil
8		Pats butter
1	c	Seasoned bread crumbs
1	c	Grated parmesan cheese
1	tb	Italian seasoning
6		Chicken breasts
1	c	Flour
2		Eggs, beaten in med. bowl
1	lb	Fresh mushrooms, sliced
4	tb	Butter
1/3	c	Marsala wine

INSTRUCTIONS

SAUCE
Combine bread crumbs, seasoning and cheese on plate. Coat chicken with
flour, dip in egg, then coat with bread crumb mixture. Set on wax paper and
let stand in refrig 2-3 hours. Place pats of butter in middle of skillet
and place olive oil around the butter and fry the chicken until golden
brown.
Sauce:  Saute mushrooms in butter.  Add wine.  Stir until hot.
I serve the sauce separately and let folks pour it on their chicken
themselves.
Stephanie Austad aus@inel.gov Idaho Falls, ID 208-526-2054
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is humble”