• Preheat the oven to 400 degrees.
• Cut the chicken breasts in half lengthwise so they are half the thickness. You'll be cutting down the middle of the chicken breast, butterflying it. Check out the video above in the blog post for help with this.
• Using a plate or wide bowl, pour 1/2 cup of flour into the bowl. Sprinkle with 1 tbsp of Italian seasoning, a good pinch of salt, and some black pepper. Stir to combine. One at a time, coat the chicken breasts in the flour mixture, making sure to coat both sides. Once coated, set aside.

Browning the chicken:

• When you've finished dredging all of the chicken, heat a large skillet over medium/high heat. Add 2 tbsp of olive oil. Once the pan is very hot, add the chicken breasts to the pan. Don't overcrowd the pan. You may have to do it in 2 batches depending on the size of your pan.
• Cook the chicken until each side is nicely browned. You aren't cooking the chicken through in this step - you are just browning it on each side to get a nice, crispy surface. Place the browned chicken on a baking sheet and place in the preheated oven for 10-12 minutes.

Making the sauce:

• While the chicken is in the oven, make the Marsala sauce. Using the SAME pan you used to brown the chicken, add 1 tbsp of olive oil and then sprinkle 2 tbsp of flour on top of the oil. Stir the flour around, making sure it doesn't burn. Once it has slightly browned, add 1/4 cup of chicken broth. If the broth is soaked up immediately, you can add a little more to the pan.
• Add 3 cloves of minced garlic and the mushrooms to the pan. Let the mushrooms cook for 2-3 minutes on medium/high heat.
• Once the mushrooms have softened slightly, add the chicken base and 6 ounces of the Marsala wine. Stir well and let it cook for a few minutes. After 2-3 minutes, turn the heat down to simmer and cook for 10 minutes. The sauce should thicken and reduce slightly.
• When the chicken breasts are finished cooking, remove them from the oven and place them in the pan with the sauce. Serve over pasta or with your favorite sides.