Chicken Marsala

1 lb chicken boneless

Flour

Salt and pepper

2 T olive oil

1 c sweet marsala wine

3 cloves garlic chopped

½ c tomato sauce

1 tsp oregano

Slice chicken breasts into this pieces. Pat dry and dredge each piece in flour seasoned with salt and pepper. Heat oil in sauté pan on medium heat and sauté garlic. Add chicken pieces and quickly sauté until browned. Remove chicken from pan then add wine to deglaze. Cook about 2-3 minutes to remove alcohol. Stir in tomato sauce and oregano. Season to taste with salt and pepper and cook 2-3 more minutes. Return chicken to pan and cook for 5 minutes. Serve over pasta and sprinkle with parmesan cheese.