| 1 significant other | | | | with salt and pepper. Set aside. |
| 2 boneless skinless chicken breasts (4 half | | | | Sauté the onion and garlic in a large frying |
| breasts) | | | | pan in a little olive oil. Cook until the onion is soft |
| Flour | | | | and clear-not brown. Remove the mixture to a |
| Salt and pepper | | | | bowl and deglaze the pan with the Chablis. Add |
| Olive oil | | | | the wine to, and stir with a wooden spoon to |
| 1 onion --sliced | | | | scrape all the brown goodness off the bottom of |
| 2 cloves of garlic -- crushed | | | | the pan. Pour the wine mixture over the onion |
| 1/4 cup Chablis wine | | | | and garlic. Set aside. |
| 1/2 cup Marsala wine | | | | Reheat the pan and add a little more olive oil. |
| Marinate your significant other with a favorite | | | | Sauté the breasts and cook until just |
| wine. Set aside. | | | | done-about 4 minutes on the first side and 3 on |
| Separate the breasts into half breasts. Flatten | | | | the second. Remove from the pan and set aside |
| them to 1/4" thickness. Cover them with wax | | | | on a warm plate. Deglaze the pan with Marsala |
| paper and beat them with a meat mallet. No | | | | wine as described above. Return the onion/garlic |
| mallet? Use a rolling pin. No rolling pin? A 750 ml | | | | Chablis mixture to the pan. Cook to reduce the |
| wine bottle will do. Dust both sides of each breast | | | | wine a little, then pour it over the chicken and |
| with flour, and shake off any excess. Sprinkle | | | | serve over steamed rice. Enjoy. |