Marsala is a rich, dark, fortified wine from Sicily. Sweet Marsala is used in such desserts as tiramisu. Dry Marsala is what we'll need for this recipe. SuperFresh sells Marsala that is bottled specifically for cooking use, but keep an eye on the salt that you may add to this recipe, as this cooking Marsala has salt already added to it.

Serves two
Can easily be doubled, tripled, etc.

2 tablespoons olive oil
2 tablespoons butter
2-3 boneless, skinless chicken breasts
flour for dredging
1 carton white mushrooms, sliced
1/2 cup chicken broth
1 cup dry Marsala
1/2 cup fresh, chopped parsley

Place chicken between sheets of plastic wrap or wax paper and pound thin using a meat tenderizer or rolling pin. Cut chicken into smaller serving pieces (~3"x2"). Season some flour with salt and peppper. Dredge chicken in flour and shake off any excess.

Heat oil and butter in heavy saute pan. Add chicken and saute over medium-high heat for about 3 minutes each side or until golden. Transfer chicken to a plate, reserving the fat in the pan. Add sliced mushrooms and chicken broth and cook until tender, loosening those bits of goodness that may be stuck to the bottom of the pan.

When mushrooms are tender, add chicken back into the pan and then the Marsala. Continue to cook, reducing the Marsala by half. Stir in the chopped parsley and, if desired, a dab of butter for added richness and luster.

Variations:
Substitute veal medallions for the chicken.
Substitute shiitake mushrooms for the white, button mushrooms.
Make recipe using several kinds of mushrooms.
Add color to the dish with, perhaps, strips of red bell pepper.