Chicken Marsala:

4 Skinless, Boneless Chicken Breasts, Havled and Divided

1/3 Cup Flour

1/2 Tsp. Ground Pepper

3 Cloves Minced Garlic

2 Cups Fresh Sliced Mushrooms

2/3 Cup Marsala

2/3 Cup Chicken Broth

2 Tbsp. Butter

Corn Startch and Water

 Rinse and tenderize chicken with tenderizing hammer.   Mix flour and pepper and dredge chicken.   In a skillet, melt butter over medium heat, adding chicken and sauteeing for 4 to 5 minutes each side or until golden brown.  Once browned place in a baking dish and into a 350 degree oven until all chiken is browned.  Once all the chicken is browned, add garlic and mushrooms to the skillet until the mushrooms are softened ( about 2 minutes ).  Deglaze the skillet with Marsala wine, being careful not to ignite the wine.   Mix in the chicken broth and thicken with corn starch, mixed with water.  Pour mixture over the chicken and bake for 30 minutes.