Chicken Marsala

To prepare chicken tenderloins or thin breasts, pound flat and salt and pepper to taste. Dredge in flour and then egg, then sauté in oil and butter 4 minutes each side.

To prepare sauce:
Start with a liberal amount of olive oil and one dollop of butter in a heavy skillet. Add 1/4 cup onion, 1 garlic clove (smashed), and sauté.
Add 3 teaspoons flour to make a roux, deglaze pan with 1 cup marsala wine. Add mushrooms and chopped fresh parsley. When mushrooms are tender, add 1 1/2 cups beef broth. Let thicken, pour over chicken breasts.  Salt and pepper to taste.
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