2 chicken breasts, sliced in half lengthwise
1/2 c flour
Salt and pepper
6 oz mushrooms, sliced
2 small shallots, diced
2 cloves garlic, minced
1/3 c chicken stock
1/4 c Marsala wine
2 T butter
Combine flour, salt and pepper. Dredge chicken in flour. Preheat a skillet to medium high and put oil in it. Quickly fry the chicken on each side buy do not cook all the way through. Remove from pan.
Reduce heat and caramelize onions. Add mushrooms and garlic and saute for 2 minutes. Deglaze pan with Marsala wine and add chicken stock. Place chicken back in pan, and cover. Simmer for 5-10 minutes.
Remove lid and stir in butter. Serve over pasta or rice and garnish with parsley.