Chicken Parmesan With Mushroom Marsala Sauce - cooking recipe

Ingredients

2 to 3 Tbsp. olive oil
6 to 8 pats butter
1 c. seasoned bread crumbs
1 c. freshly grated Parmesan cheese
6 single boneless chicken breasts
1 c. flour, seasoned with salt and pepper
2 eggs, beaten (in medium size bowl)
1 lb. fresh mushrooms
3 to 4 Tbsp. butter
1/3 c. Marsala wine

Preparation

Pour olive oil in center of a 12-inch frying pan.
Place pats of butter around oil.
Heat slowly to cooking temperature. Combine bread crumbs and cheese. Wash and pat dry the chicken. Coat with seasoned flour.
Dip in eggs.
Coat with seasoned bread crumb mixture. Set aside on waxed paper or rack.
Repeat for all pieces. Let stand in refrigerator 2 to 3 hours.
Place all pieces in frying pan at the same time; fry to golden brown.
Pour sauce over chicken just before serving.
Yields 6 servings.