Pasta Garden's Chicken Marsala

Pasta Garden's Chicken Marsala
By Giovanni Mucciacciaro

To serve two:

Two six ounce chicken breasts
Four medium mushrooms, sliced
Half small onion, chopped
Two ounces of extra virgin olive oil
Two ounces of butter
Two ounces of sweet marsala wine
Two ounces of bleached flour
chopped parsley
Salt and pepper to taste

Heat olive oil in ten inch skillet.  Lightly flour chicken on both sides, and add to hot oil.  Cook until golden brown on both sides.  Then add mushrooms and onions.  Lower heat to medium, and saute for two minutes.  Add marsalsa wine, and stic occasionally.  Add salt,  pepper, and butter.  Continue to stir frequently to thicken sauce.  Place heat on low, and cook two to three minutes.  When ready, place chicken onto a serving platter and top with the sauce in the skillet.  Sprinkle with parsley and serve.