INGREDIENTS

1 lb. boneless, skinless chicken breasts, pound to ¼” thickness and cut into serving pieces

½ cup flour

Salt, pepper and paprika to taste

1 tbsp butter       

1 tbsp olive oil

1 garlic clove, minced

1 cup sliced mushrooms

½ cup Marsala wine

⅓ cup half and half

Chopped parsley for garnish

INSTRUCTIONS 

Combine flour, salt, pepper and paprika in a shallow dish like a pie plate.

Dredge chicken in flour mixture.

In a large skillet, over medium high heat, heat butter and olive oil until butter melts.

Add garlic and sauté until lightly golden (not brown) about 3 minutes.

Stir in the Marsala wine and half and half.

Lower heat and partially cover the skillet. Cook until chicken is thoroughly cooked - 165°F when tested with a meat thermometer.

Garish with chopped parsley.

Serves 3-4.