1 - 1 1/2 lbs chicken breast, thinly sliced
1 cup flour
1 egg, beaten (possibly additional eggs)
1 stick butter
2 tbsp olive oil
1/2 cup chicken broth
1 cup Marsala wine
Salt & pepper

In skillet, melt butter and add olive oil. Dip chicken pieces in egg, then dredge in flour to coat. Place chicken in frying pan and fry until golden on each side. Add chicken broth and remaining ingredients and simmer in skillet for ten minutes. Transfer to freezer-safe casserole (foil is ideal), cool, then label and freeze.

To prepare from frozen:
Heat oven to 350 degrees and loosely cover casserole with foil. Bake chicken marsala for 40 minutes, then remove foil. Continue cooking for 20 minutes or until chicken is thoroughly cooked. Serve over pasta or rice.