Ingredients: 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon Italian seasoning 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 package mushrooms, sliced 1/2 cup Marsala wine (I use Holland House from the grocery store) 1/4 cup cooking sherry (I use Holland House from the grocery store) ? cup chicken stock 2 cloves crushed garlic (I use the frozen cubes) ? of a shallot, finely chopped ? cup heavy cream Directions: In a large plastic Ziplock bag, mix together the flour, salt, pepper and Italian seasoning. Add chicken and shake to coat. In a large skillet, melt butter in oil over medium heat. Add the garlic (you can add with the butter if frozen). Place chicken in the pan and lightly brown on both sides. Once chicken is brown, add mushrooms and shallot. Pour in wine, sherry and chicken stock. Cover and simmer chicken for about 10 minutes, turning once. If you want a thicker sauce (like I do), add 2 teaspoons cornstarch to a little chicken stock and add to liquid in pan. Once chicken and mushrooms are cooked, add the heavy cream. Serve and enjoy!

Chicken Marsala by Susan Anderson Waller * 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved * 1 1/2 tablespoons olive oil * 11/2 tablespoons unsalted butter * 1 onion, sliced thin * 3/4 pound mushrooms, sliced thin (leave out if you don't like ) * 1 cup Marsala (I used 1/2 cup) * 1 cup chicken broth * 2 tablespoons minced fresh parsley leaves * 2 tablesppoons of cornstarch * 2 tablespoons of butter Saute the onion and mushrooms in the olive oil until tender add chicken you may cut it or use it whole your choice ,simmer for about 20 min. add Marsala reduce for about 5 to 10 min add chicken broth and salt,pepper to taste cook until chicken is no longer pink make roux with cornstarch and butter and to mixture and cook down to a desire thickness