Chicken Marsala

1 pound boneless, skinless chicken breast cut into eight pieces

ground, black pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced mushrooms (needed for the dish's flavor)
4 garlic cloves, smashed and minced
1 shallot (You can use small, red onion), minced
2 tablespoons parmesan or Romano cheese, grated
6 tablespoon marsala wine, dry not sweet variety
2 tablespoons chicken stock

Dust chicken with salt, pepper and flour. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches until golden on each side.

Remove chicken from pan and arrange in a single layer in shallow, ovenproof pan. Put in low, 250 degree oven) to stay warm.

Add 2 tablespoons butter and garlic to skillet and saute (do not brown) until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken. Sprinkle with cheese and put back in oven until you finish next step.

Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until slightly reduced. Dissolve 1 teaspoon of cornstarch in cold water and add to the wine mixture and cook until slightly thickened. Pour over chicken breasts and serve with angel hair pasta.

The recipe can easily be increased. I do make more sauce than called for because it tastes so good over the pasta!