1/2 butter and 1/2 olive oil
chicken breasts sliced, pounded to 1/4 in, sprinkled with salt and pepper, and dredged in wondra
sautee till brown, add sliced mushrooms, then 1/2 Marsala wine and let the alcohol boil off, then 1/2 chicken stock
variations include the use of garlic, shallot, and sage in the pan as well as oregano, basil etc on the chicken