How to do it:
Remove the skin from the chicken breasts. Pound the breasts thin between two pieces of plastic. Dredge the chicken in flour seasoned with salt and pepper. Allow to rest.

In a large frying pan, sauté the onion and garlic in a small amount of olive oil. Sauté only until the onions are translucent, not browned. Remove from the pan and deglaze the pad with the white wine. Pour the white wine over the onions and garlic.

Rinse the pan and reheat it. Add more olive oil and sauté the chicken, a few at a time. Cook them on each side until they begin to brown, then remove them to a warm plate while sautéing the remaining chicken breasts. Add the onion and garlic to the pan and deglaze with the Marsala. Allow the wine to reduce then pour the sauce over the chicken.

Serve immediately.

Note: Do not use the “cooking wines” at the grocery store. They are loaded with sodium as a preservative and you will not be happy with the results.

Yield:
6-8 servings

Marinade:

How to do it:
1. Quarter the squash, zucchini and eggplant lengthwise then cut in half. Slice the tomato and onions into thick slices. Quarter the bell peppers and add the mushrooms whole.

2. Combine the ingredients for the marinade. Pour over the vegetables and refrigerate for 2.5 hours.

3. Arrange the vegetables on a broiler pan and bake at 350 degrees for 20 minutes.