Chicken Marsala

serves 4 - 6

Mix eggs and water together.

Dredge chicken in one cup of flour.

Dip chicken into egg wash.

Coat chicken with bread crumbs.

Fry chicken in oil 1.5 - 2 minutes, on medium high heat, on each side depending on thickness.

Remove chicken from pan and keep warm on a heated dish.

Melt the butter in the same fry pan. Add the garlic and mushrooms and cook for 1 minute over medium heat.

Sprinkle on 2 tablespoons of flour and cook for another 30 seconds. Add Marsala and chicken stock and stir until thickened. Continue cooking until mushrooms are tender, approximately 4-5 minutes.

Add salt and pepper to taste.