Chicken Marsala

8 Chicken breasts

Flour for dredging

Salt and pepper to taste

Olive oil for frying

1 yellow onion, peeled and sliced

2 garlic cloves, crushed

¼ cup dry white wine, Chablis type

½ cup sweet Marsala

Dredge with flour seasoned with salt and pepper.

Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.

Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.

Pour over Chicken.

Serves 6 - 8

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