CHICKEN MARSALA MARTHA **

3/4 cup flour
2 tsp. coarse salr
l/2 tsp pepper
4 boneless chicken breast halves (about 5 oz. each) (can be flattened a bit]
3 tbsps. olive oil
4 tbsps. butter
l0 oz. white mushrooms sliced
2 cups sweet marsala wine
l garlic clove finely minced
3 tbsps. lemon juice
2 tbsps. butter
2 tbsps. finely chopped parsley
Combine flour, s&p in on wax paper; set aside. Heat large skillet over med-high heat until very hot. Dredge chicken in flour, tapping off excess; set aside. Add 3 tbsps. oil to skillet. When oil is shimmering add chicken adn cook untillightly browned, about 3 mins. turn an cook about 3 mins more. Remove chicken to plate; set oven at 200 and keep warm. Heat 2 tbsps. butter in same skillet. Add mushrooms and cook stirring occaisonally until mushrooms are golden brown and all the liquid has evaporated, 5-7 mins. Remove skillet from heat and add wine. Return skillet to heat, scraping any brown bits from bottom of skillet with wooden spoon. Add garlic, lemon juice, remaining 2 tbsps. butter and parsley. Cook for 2 mins until reudced and slightly thickened. Taste for seasonings. Pour sauce over chicken and sprinkle with parsley. serve immediatley.
(Check out “Chicken Marsasla***” and combine some of ingredients with this one if you wish (bacon, tomato paste) This is terrific. You could halve it and return the butter content.