Pauline's Chicken Marsala

2 boneless chicken breasts, halved and
pounded thin

1 Tbsp butter

1Tbsp olive oil

5 large mushrooms, sliced thin

1 large clove garlic, pressed

2 shallots, minced

salt and pepper to taste

1/4 Marsala wine

1/4 cup chicken broth

Pound chicken breasts between double layers of

waxed paper or folded paper bags. Heat oil in a pan; when hot

add chicken. Keep flame high, cooking each side for a minute or less;

remove from pan and keep warm. Melt the butter in the pan.

Add mushrooms and cook until all moisture evaporates.

Add the shallots, garlic, Marsala and broth. Bring to a boil,

then simmer the sauce until reduced by half. Spoon over chicken.

Serve with mashed or baked potatoes and a fresh steamed

vegetable or salad. Perfect low carb dish, served without the

potatoes.