->Marsala 09 <-

2 chicken breast halves-boneless and skinless

1/4 cup unsalted butter

2-3 Tbsp olive or vegetable oil

1 pound fresh mushrooms, sliced

1/2-3/4 cup chicken stock (can use the fat free canned stock)

1/4 cup dry Marsala wine

a little all-purpose flour for dusting the chicken

salt and freshly ground pepper to taste

Pound the chicken breasts until they are thinned out. Salt and pepper the chicken then lightly dust with flour, shake off the

excess. Mix the butter and oil in a large skillet over medium heat.

When butter is melted and the mixture is hot, add the chicken and brown on both sides-remove from skillet and keep warm. Drain the

remaining oil mixture from your pan and add the mushrooms that have

been sliced (I like them thick sliced) and saute for a few minutes

or until they are lightly browned and the juice has cooked out.

Add the stock and wine, reduce the liquid a few minutes over high

heat. Reduce heat, add the chicken to the mushroom/sauce mixture

and heat through. This serves two but it doubles well. I have had

this dish with mozzarella melted over the chicken and it was very

good.