Chicken Marsala

2 whole boneless chicken breasts

flour for dredging

salt and pepper to taste

1 T. olive oil

1 T. butter

1/2 C. Marsala wine

1/2 C. chicken stock

1 C. fresh sliced mushrooms (any type)

Cut each chicken breast in half. Pound each half to 1/4 inches thick. Season lightly with salt and pepper. Dredge in the flour and shake off excess.

Heat the oil and butter in a large saute pan. Add the chicken and lightly brown on each side, about 2 minutes per side.

Add the Marsala, chicken stock and mushrooms. Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.

Serve with a side of pasta.