Chicken Marsala

2  boneless, skinless chicken breasts
salt and pepper
½ cup flour (corn starch for gluten-free)
3 + 3 T  olive oil (3 T for each side)
8 ounce container of mushrooms, (about 14) sliced and cleaned
2 T butter (or margarine)
½ c sweet Marsala wine
¼ c chicken broth
¼ c sherry or  white wine
Split each chicken breast through the middle to make 2 pieces. 
Place plastic wrap over them and pound each one flat - until they are about a quarter inch thick. 
Season  with salt and pepper on both sides. 
Place some flour on a plate and and dredge each piece of chicken in it.
Heat oil over medium-high heat and saute each piece of chicken for 3-4 minutes on each side until they are golden brown.
Remove chicken and place on serving platter covering them with foil.
Reduce heat to medium - add butter and mushrooms. 
Saute mushrooms for 4-5 minutes and season with salt and pepper. 
Add marsala wine, white wine (or sherry) and chicken broth allowing the liquid to reduce slightly – about 3 minutes. 
Pour mushrooms and sauce over chicken and serve.

Tip:
Pour chicken and sauce on top of mashed potatoes.