Italian Chicken Marsala

2 whole boneless, skinless chicken breasts

Salt and white pepper

Flour, for dredging

1 T. olive oil

1 T. butter

1/4 C. Marsala wine

1/4 C. chicken stock

1/3 C. sliced fresh mushrooms

Cut each chicken breast in half, and pound between layers of plastic wrap until each is about 1/4 inch thick. Season lightly with salt and white pepper and dredge in flour. Heat olive oil and butter in a large saute pan over medium-high heat. Shake off excess flour from chicken breasts and saute about 2 minutes per side until lightly browned.

Add Marsala, chicken stock and mushrooms. Reduce to a simmer, and cook until mushrooms soften and sauce thickens slightly, about 5 minutes. Serve with a side of pasta.

Makes 2 servings.