2 chicken breasts (halves)
2 tbsp. butter
2 tbsp. flour
1 bottle light Marsala wine (about 3 cups)
1/2 c. unseasoned bread crumbs
garlic butter and salt to taste

Cut chicken in 1 1/2-inch cubes. Roll in bread crumbs coating all sides. Heat skillet and melt butter. Brown chicken on all sides. Cover chicken with wine (about 1 to 1 1/2 cups). Let simmer until wine cooks out. Turn chicken over and add garlic powder and salt to taste. Cover with wine again and simmer until liquid is half.

To make gravy, mix together 1/4 cup wine, 1/4 cup cold water, 2 Tbsp. flour to make a paste. Remove chicken from pan and pour in gravy mixture. Cook until thickened. Shrimp may be substituted for chicken. (Would require less cooking time.)

Good served over rice.

Serves 2.