Chicken Marsala

Even though this doesn't measure up to The Cheesecake Factory's "Chicken Marsala" (honestly, what could ever come close to that? It is the BEST!)--this was still a great meal. I found the recipe on the back of the marsala wine bottle--thanks Holland House!

Chicken Marsala
(on the back of Holland House Marsala Cooking Wine)
Here is what I really did:

8-10 chicken tenders
flour, salt & pepper
2 Tblspn. butter
3/4 c. Holland House Marsala Cooking Wine
1/4 c. water
2 Tblspn. parsley
1/4 tsp. rosemary

Dredge chicken in a mixture of flour, salt & pepper.
Melt butter in large skillet and cook chicken, about 4 minutes on each side until cooked through.
Remove chicken to serving platter.
Stir in Marsala wine, water, parsley & rosemary.
Reduce by 1/3 and then add chicken back for a few minutes until heated thru.

I served this over angel hair pasta.
This recipe calls for 2 c. mushrooms (saute before the chicken, remove and then add them back into the sauce to heat thru before serving.)