2 chicken breasts, sliced in half horizontally (dredge in flour if you like)
Marsala wine (1 cup or so)
2 cloves garlic, chopped
salt and pepper
pasta (whatever ya like, I used gluten free spaghetti)
Basil Pesto 1 tbsp
First flour the chicken breasts
brown the chicken in a little olive oil over med. high heat.
Once it’s done, remove from pan.
Next step, add the mushrooms and sauté til browned. Then add the garlic for 1 minute.
Take the pan off the heat and add the Marsala wine. Place gently back on the heat, deglaze the pan to get up all the tasty bits. Stir in the pesto.
Drop the breasts back into the pan to coat for a minute, then serve over pasta.
Garnish with Italian parsley if you like.
See, I told you this was easy!