8 chicken breasts, deboned & skinned
Flour
Salt & pepper
Olive oil
1 yellow onion, peeled & sliced
2 cloves garlic, crushed
1/4 c. dry white wine
1/2 c. sweet Marsala

Pound the chicken breasts between 2 pieces of wax paper. Dredge in flour seasoned salt and pepper. In large frying pan, saute onion and garlic in olive oil, until onions are clear. Remove from the pan and deglaze the pan with the white wine. Pour the white wine over the onions and garlic. Saute the chicken pieces quickly in olive oil. Remove to warm plate and add onion and garlic, back to pan. Add the marsala and allow the wine to reduce. Pour over the chicken pieces.