I've had Olive Garden's Chicken Marsala and it was totally delicious!
Copycat Olive Garden's Chicken Marsala
4 chicken half-breast, boneless and skinless
1/4 c Wondra flour
1/2 t salt
black pepper to taste
1/2 t dried oregano
4 T vegetable oil
4 T butter (or margarine)
1 c fresh mushrooms, sliced
1/2 c Marsala wine
Pound chicken breasts between sheets of Saran Wrap until about 1/4-inch even thickness. Combine flour, salt, pepper and oregano and blend well. Dredge chicken pieces in the flour, shake off excess.
Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook; add the mushrooms around the chicken breasts and cook for about 2 more minutes. Stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.