3 boneless, skinless chicken breasts, halved
3 tbsp. olive oil (other vegetable oils may be used)
2 tbsp. fresh butter (salted butter may be substituted)
1/2-1 c. flour for dredging
Dried thyme
Pepper grinder
Garlic powder
1 c. pure chicken stock
1/2 c. dry marsala
1 tbsp. fresh butter (or salted)

Allow breasts to get to room temperature. Trim off any fat or sinew.

Place breast halves between sheets of waxed paper. Flatten with flat of a cleaver. Put oil in 10-12 inch saute pan or skillet. Slowly heat. While heating, lightly sprinkle breasts with thyme and garlic powder and a few grinds of black pepper. Thoroughly dredge seasoned breasts in flour.

Turn up heat under pan until oil is quite hot, almost smoking. Add butter. When butter has stopped foaming but not burned, shake excess flour from 2 or 3 breast halves. Put in hot oil and butter and lightly brown on both sides. Transfer to a warm plate. Repeat with remaining pieces. Turn heat down to low.

Pour off excess oil. Deglaze pan with stock scraping up brown bits sticking to bottom of pan. Return all chicken pieces to pan. Cover and cook gently about 15 minutes or until tender. Do not overcook or chicken will be tough. Remove chicken from pan. Add Marsala. Cook liquid on high heat until reduced to about 1/2. Turn off heat. Stir in last tablespoon of butter. Pour resulting sauce over chicken breasts and serve. Serves 4, 5 or 6 depending on appetites.