Binah's Chicken Marsala

1lb boneless, skinless chicken breast
1 tablespoon butter
1 tablespoon vegetable oil
1 medium clove of garlic, minced
1 tablespoon tomato paste
1/2 cup dry Marsala wine
1/2 cup red wine
1 teaspoon chopped fresh parsley
Shredded Parmesan cheese

Pound chicken into 1/4 inch thickness. Cut into serving pieces. Heat oil and butter in frying pan. Brown chicken on both sides and remove from pan.
Add garlic to pan, saute briefly. Mix tomato paste with wines, add to pan. Stir to blend with pan juices. Simmer 3-5 minutes.
Return cutlets to pan and heat thru. Sprinkle with parsley. Top with a sprinkle of parmesan cheese.

I would recommend serving this over a bed of linguine (if I am remembering right, a thick flat noodle?), that was lightly buttered and spiced to taste with oregano, salt, pepper, perhaps a bit of garlic.