Chicken Marsala is such an easy meal to make.
I usually use dark meat because it's more moist, but you can use boneless & skinless breast as well.
Pound it to about a half inch thick & slice into manageable pieces. Nothing less glamorous than trying to maneuver a giangantic slab of meat. Uh...so I hear.
Once pounded, dredge your breasts in flour (both sides, of course). Then dredge the chicken.
Sautee the chicken in a combo of a tsp each of EVOO & butter, until slightly browned & crunchy, then remove from pan & set to drain on a warm dish (so they don't cool off, or they'll get rubbery when reheated)
Please use fresh mushrooms, and when doing so...slice them thin & put them in the pan now. Sautee until they start to get tender.
Now add some Marsala wine to the pan and deglaze the carmelization. Put the chicken pieces back in & simmer about five minutes.
Some people prefer to thicken the sauce but I prefer it a little runny.
I also serve it over steamed brown rice.
Simple and delish.