1 lb. chicken breasts (1/4 inch thick)
Flour
Salt and pepper
1/4 c. butter
1/2 c. Marsala wine
Parsley flakes

Pound chicken until thin. Stir flour, salt and pepper together. Dredge chicken in flour mixture. Shake off excess flour. In a heavy skillet on medium high heat, butter and oil until lightly colored not browned. Add chicken in single layer. Do not crowd. Saute until golden brown on one side about 2 minutes. Add additional butter if needed.

Turn chicken and saute on other side, about 2 minutes more. Transfer chicken to warm platter. Pour wine into skillet and stir to dissolve bits in pan (deglaze pan). Boil wine for a minute or two to reduce. Pour over chicken and sprinkle with parsley flakes.