CHICKEN MARSALA

2 boneless, skinless chicken breasts

flour

coarse salt

freshly ground pepper

2 tablespoons butter

2 tablespoons olive oil

fresh sliced mushrooms (optional)

1/4 cup chicken broth

1/2 cup sweet Marsala wine

1 tablespoon cold butter

Place breasts between sheets of plastic wrap and pound thin. Lightly dust with flour and season with salt & pepper.

Heat butter and olive oil in large skillet and sauté breasts for approximately 3 minutes per side. Remove and keep warm.

Deglaze pan with chicken broth and Marsala wine, constantly stirring until slightly reduced. Swirl in 1 tablespoon cold butter at the end. Pour the sauce over the chicken and serve at once.