Chicken Marsala

• 2 boneless skinless breasts, flattened as thin as possible
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 clove garlic, crushed
• 2 shallots, minced
• salt and pepper to taste
• 1/4 c. Marsala
• 1/4 c. chicken broth
• 5 large mushrooms, sliced thin

1. Place breasts between double layers of wax paper and pound until meat flattens.
2. Make sure all areas are same thickness. Heat the oil in a pan.
3. When hot, add chicken, keep flame high cooking each side for a minute or less.
4. Remove from pan and keep warm.
5. Melt butter in the pan.
6. Add mushrooms and cook until all moisture evaporates.
7. Add the shallots, garlic, Marsala, and broth.
8. Bring to a boil then simmer the sauce until reduced by half.
9. Spoon over chicken.

skinless breasts, butter, olive oil, clove garlic, shallots, salt, marsala, chicken broth, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223968 (may not work)