Drunken Chicken Marsala with Tomatoes

Directions

1. 1
   Heat 1 tablespoon butter in a medium or large saucepan over medium heat.
2. 2
   Add the mushrooms and saute for 8-10 minutes, until golden brown.
3. 3
   Add the garlic and wine - let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture - it should start to thicken slightly.Pound the chicken breasts until they are about 1 inch thick to help with even cooking.
4. 4
   Cut them into smaller, single-serving pieces if necessary.
5. 5
   Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
6. 6
   Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
7. 7
   Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened.
8. 8
   Serve with fresh parsley.