8 boneless skinless chicken breasts
Flour with salt and pepper
1 yellow onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine (Chablis-type)
1/2 c. sweet Marsala
Pound chicken breasts flat and dredge in seasoned flour; set aside.
Saute onion and garlic in olive oil until clear; do not brown. Remove onion and garlic and deglaze pan with white wine; pour over onion and garlic.
Rinse pan. Heat oil and saute chicken breasts, a few at a time, until lightly browned. Set aside chicken breasts.
Deglaze pan with sweet Marsala and add the onion and garlic mixture back into the pan. Let simmer to reduce and pour over chicken breasts to serve.