Margaret's Chicken Scallopine ala Marsala
rec.food.cooking/Margaret Woo
Note: This can be done with veal too!

1 lb. boneless chicken breasts, cut into serving pieces and pounded thin
Flour, salt & pepper
2 tbsp olive oil
2 tbsp butter
1/2 to 3/4 cup chicken broth
Marsala wine (1/2 to 3/4 cup)
2 cloves garlic, smashed but not chopped or crushed
Sliced mushrooms (either quartered or sliced)--2 or 3 handfuls
2 tbsp butter for finishing sauce.

Wash, dry, cut and pound the chicken breasts. Lightly coat with seasoned flour. Heat oil and butter, fry garlic to introduce flavor, and brown chicken pieces a few at a time (remove chicken and keep warm in oven).

After browning chicken, add mushrooms and saute until beginning to cook. Add back chicken pieces, add broth and Marsala. Cook, simmering lightly, for a few minutes, until mushrooms are tender. Remove chicken and mushrooms to a warm platter and keep warm in oven. Discard garlic (that's why you want to keep it whole).

Bring sauce remaining in pan to a heavy simmer. Reduce sauce until "glazed" looking. Remove from heat, swirl in 2 tbsp butter until melted, and pour over chicken and mushrooms.