2 Chicken Breasts (boned, skinned and split)
Salt & Pepper
4 Tbsp. Olive Oil
1 Medium Yellow Onion (chopped)
2 Cloves Garlic (finely minced)
1/4 Cup White Wine
1/2 Cup Marsala Wine
Pound chicken breasts flat.
Dredge in flour, salt & pepper.
Fry in olive oil and remove from pan to warm plate.
In the same pan, saute onions & garlic in drippings.
Add wine to pan and reduce over high heat.
Pour sauce over the chicken and serve.