Step 1

Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.

Step 2

Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.

Step 3

Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.

Step 4

Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.

Step 5

Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.

Step 6

Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.