Mix 2 tablespoons flour with 1/4 teaspoon each salt and black pepper. Butterfly a 4-ounce chicken breast and dredge both sides in flour mixture. Heat 1 teaspoon canola oil in large skillet over medium heat; saute 1 garlic clove, minced, and 1 tablespoon diced onion 1 minute. Add 1 cup quartered mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add 1/3 cup marsala wine. Reduce heat and let wine reduce by half; add 1 tablespoon half-and-half and reduce by half. Serve with 4 roasted new potatoes and 1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste.
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