2 pounds of boneless skinless chicken breasts or tenders
2 T butter + 2 t butter( you use the first 2 in the beginning & then the 2nd later in the recipe
1 cup flour
1/2 cup sundried tomatoes
1 cup sliced mushrooms
1 sprig fresh rosemary
1/4 cup sliced almonds
1 cup chicken broth
1/2 cup marsala wine or white wine
Place 2 T butter in a frying pan. Dip chicken in the flour lightly on both sides and brown in the pan. Remove chicken from the pan. Next add to the pan the butter and melt. Add the tomatoes, mushrooms, rosemary & almonds and sautee 5 minutes. Add 2 T flour and stir into the vegetable mixture add wine & stir then add the chicken broth.Stir until slightly thickened add the chicken back to the fry pan & cover & simmer covered for 15 minutes. salt & pepper to taste