Instructions: 1. Pound the escallops flat to a thickness of about 1/4 inch.

2. Spread the four out on a plate. Heat the butter in a large frying pan.

Lightly dredge the chicken in the four, shaking off any excess. As soon as the foam from the butter subsides, put the chicken into the pan in one layer, and brown the slices quickly on both sides, in two batches if necessary.

3. Pour in the marsala and the stock. Cook over moderate to high heat for 3 -4 minutes, scraping up any meat residues from the bottom of the pan. Pour sauce over the meat and serve at once.

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