Flatten chicken breasts between two sheets of waxed paper. Dredge the chicken breasts in flour. Shake off the excess flour. Dissolve tomato paste in the Marsala wine. Heat butter and olive oil in a skillet and saute onion in the skillet. Add the floured chicken breasts to the skillet, and brown on both sides. Season with salt and pepper and pour the Marsala and tomato paste mixture over the chicken breasts. Cook until the sauce thickens. Remove the chicken breasts to a platter. To prepare the mushroom topping, thinly slice white button and crimini mushrooms. Add butter, olive oil, and garlic clove to the pan. Add the mushrooms and saute for a few minutes. Pour in 1/4 cup Marsala wine. Salt and pepper to taste. Allow the mushrooms to absorb all the liquid. Spoon the mushroom topping over the chicken breasts, garnish with chopped parsley, and serve.

Recipe Source: Home & Garden TV -- All In Good Taste

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com