2 boneless, skinless chicken breasts
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 sautÃ© 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.