2 large chicken breasts- fillets
salt & pepper
1 crushed garlic clove
flour for dredging

Olive oil for cooking chicken

Sauce
~1TBS butter
~1TBS of flour left from dredging
2-8 oz Cremini mushrooms thinly sliced
1 large garlic clove
small shallot (optional) minced
3/4 cup of marsala wine (or sherry)
1/2 cream (usually add a slash of milk instead)
1/2 cup chicken broth (usually a tsp of caldo de pollo in 1/2 cup hot water)

Prepare the chicken fillets with garlic, salt and pepper.
Dredge in flour and pan-fry
Remove chicken.
Add a little more olive oil, and cook mushrooms, garlic, and shallots.
Add butter and flour and cook for a roux
Add Marsala, milk, and chicken broth
Reduce

Serve over noodles