Chicken Marsala

Serves 36

24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper

PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.

REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.