Chicken Marsala

8 chicken breasts
Flour for dredging
Salt and black pepper, to taste
Olive oil for frying
1 yellow onion, peeled and sliced
2 garlic cloves, crushed
1/4 cup dry white wine, Chablis type
1/2 cup sweet Marsala

Debone the chicken breasts and remove the skin. Save the skin and bone for a later soup stock. Pound the breasts thin between two pieces of plastic.

Dredge the pieces in flour seasoned with a bit of salt and pepper. Set aside.

In a large frying pan, saute the onion and garlic in a bit of olive oil. Saute only until the onions are clear, not browned. Remove from the pan and deglaze the pan with the white wine. Pour the white wine over the onion and garlic.

Rinse the pan and heat it again. Add a bit of olive oil for frying and saute the chicken pieces, a few at a time, quickly on both sides. They should just begin to brown. Remove them to a warm plate and finish the remaining chicken pieces. Add the onion and garlic to the pan and deglaze with the Marsala. Allow the wine to reduce a bit and then pour the sauce over the chicken pieces.

Serves 6-8

Recipe from The Frugal Gourmet Cooks with Wine
(c) 1986 by Frugal Gourmet Inc.