This is one of my favorite dishes to order when we go out to eat Italian. So when I saw this recipe in my Phyllis Hoffman Celebrate Spring 2012 magazine I knew that I had to try it. I never knew it was so easy to make. We all loved this recipe! It was just as good as what I order at our favorite Italian restaurant! Will be making this many many more times to come. Here are the ingredients:

• 1/4 cup plus 2 Tablespoons extra-virgin olive oil
• 2 cups sliced white button mushrooms
• 8 thin chicken breast cutlets
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup flour
• 1 cup Marsala wine
• 1 cup chicken stock
• 1 Tablespoon butter

Garnish: chopped parsley

1. In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan, and set aside.
2. Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess. In same pan, heat remaining 1/4 cup olive oil on medium-high heat. Cook chicken breasts, in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium, and add oil if needed.) Remove chicken from pan; set aside.
3. Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with chopped parsley, if desired. Serve with pasta!