Chicken Marsala

4 chicken breast, boneless, skinless, thin sliced or
pounded thin
1/4 cup Flour,
-Salt & pepper
3 Tbsp Olive oil -- mixed with
1 Tbsp Butter
2 cl Garlic -- smashed
1/2 cup Chicken broth
1/2 cup Marsala
1/2 lb Fresh mushrooms

In a hot, non stick pan; saute the garlic until it becomes light brown.
Remove garlic so it doesn't burn. dust chicken cutlets w/flour and saute
in oil until golden brown on both sides, (in garlic flavored oil). Do it
quickly and lightly. Remove from skillet and set aside. Add the mushrooms
and saute until wilted. Pour the 1/2 cup dry Marsala wine into the pan
and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken
stock (your own or a good quality store bought brand) and stir very well,
reducing the liquid in the pan just a little. Return veal or chicken to
the pan and simmer (BARELY) for about 15 minutes. Serve over rice or
noodles.

You can also hold this in a warm oven if needed


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