Chicken Marsala

  • 4 skinless, boneless chicken breasts (thawed)
  • ¼ c. flour
  • 2 Tb. butter
  • ½ c. sliced mushrooms
  • ½ c. Orchard Country Dried Montmorency Cherries
  • 1 c. Orchard Country Black Cherry wine
  • 2 Tb. parsley
  • 2 Tb. rosemary

    Lay chicken breasts between wax paper and pound until thin. Cut into strips. Dredge both sides in flour. In large skillet, melt butter-add mushrooms and dried cherries. Sauté over medium heat till browned approximately10 min. Remove and set aside.
    Add chicken to skillet and cook 4 min. on each side till fully cooked. Return mushrooms and cherries mixture to skillet-add wine, parsley and rosemary. Simmer 10 min. or until liquid is caramelized. Serve with pasta or potatoes.