I had to get dinner on the table in a hurry tonight and I had defrosted
a boneless, skinless chicken breast half.

I sliced the breast lengthwise to make two thinner pieces. I heated a
little olive oil and butter in a skillet and lightly dredged the chicken
in flour. I measured the flour before and after the dredging just so I
could have an idea of how much was used. It was less than a tablespoon!

I sauteed the breasts until they were almost done and took them out of
the skillet. I put in a little chopped shallot and a chopped garlic
clove (about a teaspoon of each) and let that cook a little then hit it
with about 1/4 cup of Marsala wine and let that reduce a bit.

Since I had no fresh mushrooms I opened a jar of sliced mushrooms in
water, rinsed them in a strainer to get rid of excess salt and
jar-flavor and tossed them into the skillet. Then I added back the
chicken and let everything get friendly for about 10 minutes on medium heat.

Served it with some Dreamfields pasta and tomato basil sauce (we use 2
ounces dry for both of us)and a frozen broccoli crown that I steamed and
split between us.

DH said it was good.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life