To prepare the chicken, tenderize by placing inside plastic storage bag and beating with a meat tenderizer or rolling with a heavy rolling pin.

Season the flour with salt and pepper. Coat the chicken with the flour mixture and shake off any excess.

Heat a large frying pan or dutch oven medium heat and add enough oil to coat the bottom of the pan. When the oil is hot add the chicken and cook until golden brown, 2 to 3 minutes each side. Remove from heat and transfer to a plate tented with foil to keep warm.

Add the marsala wine to the pan and scrape bottom of pan while cooking over medium high heat. Continue cooking the wine until the volume decreases to about a forth of what you added, then add the sliced mushrooms and chicken broth. Allow to heat through.

Stir in the butter and finish by spooning over the cooked chicken. Serve with pasta or mashed potatoes. Garnish with fresh herbs or cheese if desired.

Note: Mixture will be very liquidy which is how I like it because I combine with cooked pasta, but if you'd prefer to thicken it, you can combine equal parts (about a tablespoon each) of corn starch and water in a small dish and whisk it into the mixture to thicken it.