3 tb Butter

     14    Med. Carrots, cut into 1/8"

           -diagonal slices
    3/4 c  Dry Marsala

      1 tb Chicken stock or water

           -(optional)
      2 tb Chopped fresh parsley

  Heat butter in a large skillet with tight fitting lid. Saute' carrot slices
  until carrots are well coated with butter, 2 to 3 minutes.
  Add Marsala and cover. Cook over medium to low heat until carrots are
  tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before
  carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with
  parsley before serving. Serves 6.
  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93