|Chicken breasts||4 , skinned and boned|
|Flour||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Mushrooms||2 Cup (32 tbs), sliced|
|Marsala wine||1 Cup (16 tbs)|
|Parsley||1 (For Garnish)|
Pound chicken breasts to 1/4 inch thickness.
Coat chicken with mixture of flour, salt, and white pepper.
Melt 1/4 cup butter in skillet; saute mushrooms.
Remove mushrooms, add remaining butter, and brown chicken on both sides.
Return mushrooms to skillet; add wine.
Simmer until chicken is done and sauce thickens.
Garnish with fresh parsley.