Place chicken breasts between two pieces of plastic wrap.

With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.

Dredge breasts in flour until all sides are coated.

Heat olive oil in a large skillet or frying pan.

Cook breasts until almost done, about 3-4 minutes on each side.

Remove from pan being sure to keep warm.

(I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.

Add broth, mushrooms and garlic.

Cook on medium/high for 10 minutes or until reduced by half.

Add breasts back to pan and cook for another 10 minutes.

(Sauce should have reduced more and thickened some) Serve over angel hair pasta.