Directions

Pat the 1 pound of bonelss chicken dry

In a shallow bowl mix together white all-purpose flour, salt, and black pepper

Coat the chicken in the flour mixture thoroughly

Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat

Add the chicken to the skillet, brown on each side for about 3-4 mintues then set the chicken to the side

Reduce the heat of the skillet and add the remaining 2 tablespoons of unsalted butter to the skillet allow it to mealt

add the shallot, saute for about 2 mintues then add the chicken back to the skillet

pour in the marsala and chicken both

Bring to a rolling boil and then reduce the heat to low

add the heavy cream, simmer for about 10 mintues

Garnish with Parsley serve over white rice or linguine