Chicken Marsala

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.