It was actually easy! It was almost like making gravy, but easier and not as thick. There are a few different varying recipes out there, so this is how I did it. I took my inspiration from recipes by Emeril Lagasse and Tyler Florence.

I took two chicken breasts, and cut them in quarters. (Once down the middle, and then once again to split them in half long ways, so I had 1/4ths, and not strips). I lightly pounded them with the heel of my hand. (Fun!) I put salt and pepper on the breasts, then dredged them in seasoned flour. I then browned them in a large saute pan in some olive oil. I wanted them to be done with this step, as opposed to browned then finished cooking in the sauce.

I sliced the mushrooms, then sauteed them in the leftover oil, but added a tablespoon of butter. I added salt towards then end. The mushrooms soaked up all of the butter, so I added half a tablespoon of butter, and some extra flour. We like a lot of sauce, so I turned off the burner and added 1 cup of Marsala wine. I turned the burner back on, and stirred the wine around to scrape up the bottom of the pan. When the wine had reduced, I added 1 cup of homemade chicken broth (straight from the crock pot), and reduced it slightly. I added back in the browned chicken breasts, and let it simmer and cook for a few minutes.

Served over pasta. Yum!