4 chicken breasts (skinned & deboned)
Flour
Seasoned salt
White pepper
2 cloves garlic powder (minced)
1/2 c. grated Parmesan cheese
1 1/4 c. olive oil
1 lb. mushrooms
1/2 c. Marsala wine
4 tbsp. butter
1/2 c. chicken broth

In shallow pan, mix flour, garlic powder, salt, pepper and Parmesan cheese.

With a mallet, pound the chicken to 1/2 inch.

Heat 1/2 cup oil over medium heat and saute garlic for 1 minute.

Dredge chicken in flour and saute until brown. Remove to heated plate.

Add 2 tablespoons butter and another 1/2 cup oil to pan.

Saute mushrooms until brown and remove to plate with chicken.

Add 2 to 3 tablespoons flour to pan with balance of oil and butter. Brown for gravy.

Add Marsala wine and chicken stock. When done to desired consistency, add chicken and mushrooms. Heat through.

Serve with fettucini alfredo and sauteed zucchini.