Pound chicken breast halves until 1/4 inch thick. Dredge in flour. In a large skillet melt 3 tablespoons butter. Add chicken and cook until browned on each side. Remove to serving platter. Add shallots to skillet and cook until tender. Stir in Marsala wine, water, parsley, rosemary, and salt. Cook stirring to deglaze pan. Return chicken to pan. Cook stirring once until both sides are glazed and the sauce is thickened.