Ingredients

• 3/4 cup marsala wine
• 1/4 cup water
• 2 tbsp chopped parsley
• 2 tsp rosemary
• 2 cups mushrooms
• 1 package (about 2 cups) sugar snap peas
• Chicken cutlets (about 3 pounds)
• Flour

• 
  Mix 3/4 cup marsala wine, 1/4 cup water, 2 tbsp chopped parsley, and 2 tsp rosemary in a bowl
• 
  Melt 2 tbsp butter in a large frying pan
• 
  Add 2 cups mushrooms and 1 package (about 2 cups) sugar snap peas. Fry on medium heat
• 
  While mushrooms and peas are frying, flour the chicken
• 
  Mushrooms and peas are finished frying!
• 
  Remove mushrooms/peas from heat, put chicken in frying pan
• 
  Cook chicken until it is well done
• 
  Return mushrooms and peas to pan; add wine/water/rosemary/parsely mixture
• 
  Boil until water is reduced.
• 
  Serve!