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