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4 chicken breast halves, skinned and boned 1 large egg, lightly beaten 1/4 cup soy flour 2 T. butter, melted 2 cups fresh mushrooms, sliced 1 cup Marsala 1 T. fresh parsley, chopped 1/2 tsp. salt 1/4 tsp. pepper Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet. Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender. Add chicken, Marsala, and remaining ingredients. Cook until heated.
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