Serves 4
4 thin sliced skinless, boneless chicken breasts
1 tbsp olive oil
1 tbsp butter
2 tsp garlic, minced
1/2 tsp salt and pepper
3 tbsp flour
1 pack (8 oz) sliced white mushrooms
1/4 cup chopped shallots
1 cup marsala wine (or 1 cup dry white wine + 4 tsp Brandy)
Season chicken with 1/4 tsp salt and pepper. Coat with flour. Heat skillet to medium heat. Add oil and butter. When hot, add chicken and cook, turning once every 3-4 minutes until golden. Transfer to plate and keep warm.
Add mushrooms to pan, saute until tender. Stir in shallots and garlic, saute until soft. Add wine and remaining salt and pepper. Bring to a simmer and cook until reduced by about half. Spoon over chicken.