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3 lb. boned, skinned,
quartered chicken breasts
1 egg, beaten
1 c. flour, seasoned with salt
and pepper
1/2 c. butter
1/4 c. lemon juice
1/2 c. Marsala wine
chopped parsley

Dip chicken in egg and flour. Brown slowly. Arrange in
single layer in ovenproof dish. Melt butter. Add lemon juice
and wine. Pour over chicken. Sprinkle with parsley. Cover
with foil. Bake at 325 degrees for 45 minutes. Serve with noodles or
Fettuccine Alfredo.
Number of servings: 8.
Preparation time: 1/2 hour.

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