Creamy Chicken Marsala

First off, I apologize for the craptastic picture above. I was too lazy to get my camera and just snapped this with my camera. It takes much better than it looks I promise.

Ingredients

3 boneless skinless chicken breasts, sliced into cutlets
1 shallot, sliced
2 garlic cloves, minced
1/2 cup marsala wine
1/4 cup heavy cream
1/4 cup chicken broth
1 tbsp butter
Flour for dredging
Olive oil
Salt
Pepper

Directions

In large shallow skillet, pour enough olive oil to just coat bottom. Heat over medium heat. Season cutlet with salt and pepper. Dredge each cutlet into flour, tapping off excess. Fry each cutlet in the oil until golden brown and cooked through, about 5-7 minutes each. Drain and set aside.

Once all the cutlets are cooked add shallots to pan and saute until fragrant, about 2-3 minutes. Add garlic and saute for an additional minute. Pour wine into pan and scrape up brown bits. Let the wine reduce by half. Stir in chicken stock and heavy cream. Let thicken slightly, about 2-3 minutes. Add butter and stir until melted.

Add cutlets back to pan and warm thorough. Serve each cutlet with sauce on top.