Chicken Marsala
 
1                            Chicken Breast
¾ Cup                     Marsala Wine (sweet)
1-1/2 Cups            Mushrooms
2 cloves                  Garlic
¼ Cup                     Olive Oil
½ Cup                     All-Purpose Flour
½ Cup                    Heavy Whipping Cream
¼  Stick                   Butter
2 tsps                     Salt
2 tsps                    Black Pepper
 

Cut the chicken breast in half then tenderize using a meat mallet.  Season the chicken with 1 tsp of salt and 1 tsp of pepper.  Coat the chicken with flour then set aside.  Bring the oil to temperature then cook the chicken for 2 minutes on each side.   Remove the chicken from the pan and set aside.  Sauté the mushroom for 3 minutes.  Add garlic.  Pour in the wine and allow it to reduce.  Season with the remaining salt and pepper then add the chicken back to the pan.  Add the butter and allow it to melt.  Add the heavy cream and simmer for 3 minutes. ​