Mike’s Chicken Marsala

4 to 8 chicken breasts, boneless, skinless
1 cup flour
1/2 cup butter
2 cups mushrooms, sliced
1 cup Marsala wine
1 cup cream
2 cloves garlic
salt and pepper to taste
1/4 cup parsley, chopped

Pound the chicken breasts thin and dredge in flour. Place butter inlarge skillet and melt over medium-high heat, add chicken and brown on both sides, (about six minutes) turning once. Add the mushrooms, cook an additional two minutes. Add the Marsala and garlic and deglaze the pan. Let simmer for about two minutes and add the cream. Simmer until the sauce reaches the desired thickness. Salt and pepper to taste and garnish with the chopped parsley. Serve immediately.

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