4 chicken breasts, split, boneless, skinless
1 1/2 cups unflavored bread crumbs
1/3 cup parmesan cheese, freshly grated
1/4 cup butter
2 T. olive oil
1 cup dry Marsala or port wine
salt and freshly ground pepper to taste
Beat the eggs with salt and pepper in a medium bowl. Combine bread crumbs and parmesan cheese in a small bowl. Spread the bread crumb mixture on a plate or aluminum foil. Dip the chicken breasts in the beaten eggs, then coat with the bread crumb mixture, pressing the mixture into the chicken breasts with the palm of your hand. Let coated chicken stand for about 10 minutes.
Melt the butter and oil over medium heat in a large heavy skillet. When the butter foams, add the chicken, cook until the chicken has a light brown crust, turning as needed. Add the Marsala, cover and reduce the heat. Simmer for about 20 minutes or until chicken is done, but tender. Remove chicken from skillet and place on a serving platter. Continue to reduce the sauce (or add liquid if needed) until it has a syrupy consistency. Pour over chicken and serve.