*1 pkg Chicken Marsala Mix*
1/3 cup flour
1 tsp salt
6 thinly sliced boneless skinless chicken breasts
3 tbsp butter-divided
2 tsp olive oil
1 pkg (8 oz) mushrooms
1/2 cup chicken broth/stock
3/4 cup marsala

1. Mix flour, marsala mix*, and salt in a shallow dish. Reserve 1 tbsp flour mixture.

Coat chicken with remaining flour mixture.
2. Heat 2 tbsp of butter and oil in a large heavy bottomed non stick skillet on med high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.
3. Mix broth and reserved flour mixture. Add to skillet, along with the marsala. Bring to a boil, stirring to release browned bits in bottom of skillet. Stir in remaining butter and cook 2 minutes or until sauce is slightly thickened.
Spoon sauce over chicken to serve.
Makes 6 servings.