1 4-ounce chicken breast
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon canola oil
1 garlic clove, minced
1 tablespoon diced onion
1 cup quartered mushrooms
1/3 cup marsala wine
1 tablespoon half-and-half cream
Mix 2 tablespoons flour with 1/4 teaspoon each salt and black pepper.
Butterfly a 4-ounce chicken breast and dredge both sides in flour mixture.
Heat 1 teaspoon canola oil in large skillet over medium heat; saute 1 garlic clove, minced, and 1 tablespoon diced onion 1 minute.
Add 1 cup quartered mushrooms and cook 5 minutes.
Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add 1/3 cup marsala wine.
Reduce heat and let wine reduce by half; add 1 tablespoon half-and-half and reduce by half.
Serve with 4 roasted new potatoes and 1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste.