BREAST OF CHICKEN MARSALA

3 boneless, skinless chicken breasts, halved
3 Tbl olive oil (other vegetable oils may be substituted)
2 Tbl fresh butter (salted butter may be substituted)
½ to 1 cup flour for dredging
dried thyme
pepper grinder
garlic powder
1 cup pure chicken stock
½ cup dry Marsala ( I buy cooking Marsala)
1 Tbl butter

Allow breast to get to room temperature. Trim off any fat or sinew.

Place breast halves between sheets of waxed paper. Flatten with flat of a cleaver. Put oil in 10-12 inch saute pan or skillet. Slowly heat. While heating, lightly sprinkle breast with thyme and garlic powder and few grinds of black pepper. Thoroughly dredge seasoned breast in flour.

Turn up heat under pan until oil is quite hot, almost smoking. Add butter. When the butter has stopped foaming but not burned shake excess flour from 2 or 3 breast halves. Put in hot oil and butter and lightly brown on both sides. Transfer to a warm plate. Repeat with remaining pieces. Turn down to low.

Pour off excess oil. De-glaze pan with chicken stock scraping up brown bits sticking to bottom of pan. Return all chicken pieces to pan. (For freezer meal cook the chicken in the oven for 20 to 30 minutes at 350 degrees or until done, and heat up the Marsala sauce on stove top.) Cover and cook gently about 15 minutes or until tender. Do not overcook or chicken will be tough. Remove chicken from pan. Add Marsala. Cook liquid on high heat until reduced to about ½. Turn off heat. Stir in last tablespoon of butter. Pour resulting sauce over chicken breast and serve. Serve with Mediterranean potatoes. (I also doubled the chicken stock and Marsala to make enough for 8 servings)

Mediterranean Potatoes

3 lbs small red or white-skinned potatoes (or mixture)
olive oil                               Onion
salt and pepper to taste        red pepper (diced)
1 clove garlic (minced)        Fajita seasoning to taste (I like this on all veggies. I                                            I buy a big bottle at Gygis in Salt Lake.)

Melt small amount of butter, and olive oil in a sauce pan put in potatoes, onions, and pepper. Season with salt, pepper, fajita seasoning and Italian seasoning. When potatoes are browned pour 3/4 cup of chicken stock over the potatoes and cook til soft.

-We also like green salad and bread sticks served with this meal.