CHICKEN SCALOPPINE MARSALA

      Title: CHICKEN SCALOPPINE MARSALA
  Categories: Chicken, Entree
       Yield: 4 Servings
  
  
     1 1/2 lb Chicken
   :          SALT
   :          PEPPER
   :          FLOUR
         2 TB BUTTER
         3 TB OLIVE OIL
       1/2 c  dry MARSALA
       1/2 c  BEEF OR CHICKEN STOCK
       1/2 Lb MUSHROOMS -- SLICED
         2 TB BUTTER -- SOFT
   :          PARSLEY -- CHOPPED FRESH
   
   SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL
   OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE
   MEAT ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A
   COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10
   MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL
   TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER
   CHICKEN.
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