Anyone know a great recipe for chicken marsala?

With similar ingredients like the Olive Garden makes.Anyone know a great recipe for chicken marsala?
Chicken Marsala





Ingredients





4 Chicken; cutlets, skinless


1/4 c Flour,


Salt %26amp; pepper


3 tb Olive oil,


1/2 c Chicken broth


1/2 c Marsala





Instructions





In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. it does make the dish a bit richerAnyone know a great recipe for chicken marsala?
Chicken %26amp; Mushrooms Marsala





Ingredients





(4 servings)





1 cn (15 Oz.) Tomato Sauce


With Herbs


8 oz Mushrooms Sliced


1/2 ts Sugar


1/4 ts Salt


1/8 ts Pepper


2 lb Frying Chicken Pieces,


Skinned


2 tb Marsala Wine








Instructions





in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt %26amp; Pepper. Place Chicken in Dish %26amp; Coat With Sauce Mixture. Cover Tightly With Foil %26amp; Bake At 350 F. For 30 Min. Turn Chicken Over %26amp; Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce %26amp; Pour Over.
Chicken Marsala





4 skinless, boneless, chicken breasts (about 1 1/2 pounds)


All-purpose flour, for dredging


Kosher salt and freshly ground black pepper


1/4 cup extra-virgin olive oil


4 ounces prosciutto, thinly sliced


8 ounces crimini or porcini mushrooms, stemmed and halved


1/2 cup sweet Marsala wine


1/2 cup chicken stock


2 tablespoon unsalted butter


1/4 cup chopped flat-leaf parsley





Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.


Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once 鈥?do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.





Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
sauteed mushrooms


marsala wine


clarified butter


heavy cream


squeeze of lemon


saffron