chicken breasts, boneless
1Pound chicken breast halves until 1/4 inch thick.
3In a large skillet melt 3 tablespoons butter.
4Add chicken and cook until browned on each side.
5Remove to serving platter.
6Add shallots to skillet and cook until tender.
7Stir in marsala wine, water, parsley, rosemary and salt.
8Cook stirring to deglaze pan.
10Cook stirring once until both sides are glazed and the sauce is thickened.