Flatten the chicken breast with a rolling pin or meat mallet between two sheets of cling film. Fry the chicken in the olive oil for three minutes each side.
Add the marsala wine and allow to flame. As the sauce flames, remove the chicken from the pan and blow out the flame.
Coat the knob of butter in flour and add to the pan. Add salt and pepper to taste.
When the sauce has thickened, serve with the chicken and potatoes.