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1
If using whole boneless skinless breasts, either slice them in half or thirds, or pound each breast with a mallet until 1/8-1/4 inch thick.
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2
Coat the bottom of a large skillet with the oil and let it begin to heat up on medium heat as you peel your garlic and dice your tomatoes and green onions.
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3
Salt and pepper the raw chicken to taste and dredge through the flour, making sure to coat each breast or breast piece thoroughly.
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4
Place 1 of the tablespoons of butter on the pan right before you add your chicken. As it begins to sizzle and coat the pan with the oil, place each piece of chicken in the pan, being careful not to overlap any. Cover for about five minutes or until the chicken begins to brown.
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5
When each piece of chicken is sufficiently brown, uncover and flip to continue cooking the other side of the chicken.
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6
After each piece has been flipped over, add the garlic, tomatoes and mushrooms. Cover and continue browning chicken for about five more minutes, stirring occasionally.
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7
Uncover and add the Marsala Wine, chicken stock, marinara, and green onions. Stir until combines, and continue cooking for about 3-4 minutes. Add salt and pepper to taste.
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8
Add the last tablespoon of butter, which will help to thicken the sauce, and continue cooking, uncovered, while stirring occasionally to prevent the bottom of the chicken from burning until some of the wine has cooked out and the sauce is the consistency you like.
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9
Serve and enjoy. Optionally, you can serve over pasta of your liking.
