Chicken Marsala

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Chicken Marsala

4 boneless chicken breast halves
3/4 tsp Salt
1/4 tsp Pepper
2 Tbsp Flour
3 Tbsp Butter
1/2 cup Dry Marsala Wine
1/2 cup Water

Sprinkle chicken with salt and pepper; dredge in flour. Melt butter over medium heat. Cook chicken until golden on both sides. Remove chicken, and reduce heat to low. Stir wine and water into meat drippings, scraping to loosen any brown bits. Return chicken to skillet. Cover, simmer about 30 minutes. Serve with buttered fettucine.

   

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