Sautéed Chicken Scallops with Marsala

2 whole chicken breasts (4 halves) skinned and boned
3 tablespoons vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup Marsala or sweet vermouth
3 tablespoons butter or margarine

1. Lay each half chicken breast on the work surface, place your hand flat over it, and, cutting parallel to your hand, slice the breast in two.

2. Heat the oil in a heavy 9- or 10-inch skillet over moderately high heat. Place the flour in a shallow dish. Press the breasts into the flour, coating the pieces on both sides. Shake off any excess flour. Place half the pieces in the skillet and brown them for 1 minute on each side. Remove to a warm platter, and season with the salt and pepper. Cook the remaining pieces.

3. Tip the skillet and skim off most of the fat. Add the Marsala, and boil briskly for 1 minute scraping up any brown bits stuck to the skillet. Add the butter and any juices that have accumulated from the chicken on the platter. When the sauce thickens, reduce the heat to low, add the breasts, and coat them with the sauce.