CHICKEN MARSALA

3/4 tsp. salt

1/4 tsp. pepper

1 tbsp. flour

1 pound boneless-skinless chicken, pounded flat

2 tbsp. butter

2 tbsp. oil

½ cup dry marsala wine

Mix together the salt, pepper, and flour on a plate. Coat chicken in the flour mixture. Melt butter and oil in a fry pan over medium heat. Brown chicken 2-3 minutes on each side.

Add the marsala wine and cook uncovered for about 10 minutes, turning once. Add water as necessary if liquid gets too low.