Chicken Marsala

Chicken Marsala

2-4 boneless skinless chicken breasts
flour for dredging
2 T. butter or oil
2 cloves garlic minced
¼ C. red wine (Marsala or any)
1 chicken bouillon cube
Dash pepper and salt
2 T. chopped parsley

If breasts are large cut in half lengthwise. Pound chicken to ¼ “. Dredge in flour. Heat oil in large skillet and add garlic for 1 minute (don’t burn). Add chicken and cook for 6 minutes or until done. Turning once. Remove to serving platter and keep warm. In same skillet add wine and bouillon, pepper and parsley. Cook and stir until mixture thickens and begins to boil. Spoon over chicken.
Variations: Brown sliced onion before adding the garlic or mushrooms or add capers right after the garlic. You can also mix ½ C. chicken broth and 2 T. flour and make gravy thicker.