1 lb. Boneless, skinless breast of chicken
1 lb. Mushrooms, sliced
3 Tbsp. Sun-dried tomatoes, soaked in warm water until soft, then drain
1 cup Marsala wine
2 Tbsp. Demi-glaze (extremely reduced veal stock)
2 oz. butter
Salt and pepper
Cut and trim chicken into cutlets, then pound out somewhat (not too thin) and dredge in flour. Saute on both sides in hot oil. Add garlic and mushrooms. Continue to saute until mushrooms give off liquid. Then add sun-dried tomatoes, demi-glaze, marsala wine, butter and salt and pepper. Cover and simmer for about 5 minutes.
**If sauce is too thin, reduce until correct consistency. Be careful with the salt. You can always add more at the end.