From a Facebook follower
4 boneless, skinless chx breast halves
¼ c flour
¼ t salt
¼ t pepper
2T olive oil
2 cloves garlic, finely chopped
¼ c parsley, chopped
2 shallots, chopped
1c sliced mushrooms
½ c dry Marsala wine
1) Butterfly each chx breast so that they are ½ to ¼ inch thick. Mix flour, salt and pepper. Coat each breast with flour mixture; shake off excess.
2) Heat oil in 10” skillet over med heat. Cook garlic, shallots and parsley in oil for 5 min, stirring frequently.
3) Add chx to skillet. Cook, turning once, until brown. Add mushrooms and wine (I like to add capers at this point, too). Cook 8-10 min, turning once, until chx is no longer pink. Serve with pasta