Chicken Marsala - 1.5 lbs chicken breast cutlets (thin cut!) 2 eggs 1/2 c. water Italian season bread crumbs (as needed) Olive oil 1 shallot (chopped) 1 package baby bella mushrooms Marsala wine

*Mix eggs and water in a small bowl. *Pour bread crumbs into a clean dish. *One at a time, dip cutlets into egg mixture and then into bread crumbs, coating evenly and shaking off any extra. Place in a second clean dish. *Heat oil in a large skillet over high heat, cook cutlets in batches, about 4 minutes per side. Remove to a plate and set aside. *Lower heat to medium and allow pan to cool slightly, add in about a cup of wine, shallot and mushrooms. *Cook until mushrooms have darkened, are tender and liquid is absorbed. *Place cutlets back into pan with mushrooms and add a second cup of marsala wine. Heat through. *Serve with rice, pasta or salad (or whatever else you love!) Cooked cutlets can also be set aside before being mixed with mushrooms to use in sandwiches and other dishes!