two 3 oz. boneless chicken breasts
2 oz portabella mushrooms
1 T diced red onion
2 oz marsala wine
3 oz demi glaze
2 oz garlic cream sauce
1.Heat skillet to medium high heat and add 2 oz olive oil.
2. Dredge chicken in flour and place in skillet.
3. When chicken is a golden brown, flip it and add mushrooms and onions.
4. Soften the mushrooms and add wine, demi-glaze and cream.
5. Let reduce until sauce is thickened and serve.