4 boneless breasts of chicken
Marsala dry wine
2-4 shallots
3-4 cloves garlic
Roasted peppers (red)
Mushrooms, sliced
3 chicken bouillon cubes
Tarragon
Oregano
Salt & pepper
Oil & flour

In frying pan, cover bottom of pan with oil, add pressed garlic and shallots.

Coat chicken heavily with flour, sprinkle with salt and pepper. On medium high cook chicken in pan until brown on both sides. Add 1 cup boiling water with chicken bouillon cubes dissolved then add sliced mushrooms and roasted peppers (8 ounces). Sprinkle on tarragon generously and add a little less oregano.

Cover and cook for 15 minutes or until chicken is cooked, turning chicken occasionally.

Uncover after 15 minutes and add 1 1/4 cup Marsala dry wine. Scrape bottom of pan mixing everything together and cook 15 minutes more. Take chicken out, place in dish. Leave sauce in pan and add a little flour to chicken sauce. Pour over chicken. Serves 4.