4 boneless chicken breasts
1 large carrot, peeled and sliced
1 medium onion, diced
8 oz. baby bella mushrooms, sliced
1 c. marsala wine
2 cloves garlic, minced
2 Tbls. butter
salt and pepper
Pound chicken to a 1/2 to 1/4 inch thickness, depending on preference.
Season with salt and pepper.
Heat a little oil in a saute pan and brown chicken well on both sides, set aside
Add butter to pan and melt.
Add onion and carrot and cook until tender.
Add garlic and mushrooms and cook until mushrooms are tender, season with salt and pepper.
Add wine and simmer on low heat until reduced by 1/2.
Return chicken to pan and cook over medium low heat until chicken is cooked though.