Mom's Chicken Marsala

This is my mom's recipe for Chicken Marsala, which she has kindly edited for me to remove bits of shallots and onion.  Thanks Mom, you're a star!  Warning, this dish takes a moderate amount of time and effort, as well as grease flying at you out of the pan.  This is why my dear mother makes it, and not me.  I watch and nom. :)

You will need:
2 chicken breasts
1/4 cup flour
Butter and Olive Oil for frying (approx 2 Tbsp of each)
2 tsp onion powder
1/2 cup chicken broth
1/2 cup dry Marsala wine
2 Tbsp chopped parsley (dry or fresh)
1 lb white/buttom mushrooms
Salt/Pepper for seasoning

1. Clean and slice mushrooms.  My dad cleans mushrooms with a toothbrush to brush off anything hanging out on the shrooms.

2. You will need to flatten the chicken breasts using the smooth side of a meat tenderizer (or something you've invented that will smash the chicken flatter, be creative!).  This is so the chicken will cook evenly.

3. Season chicken with salt/pepper.

4. Add the flour to a wide bowl.  Dredge chicken in flour and set on a plate.

5. In a large skillet on medium-high heat, heat 1Tbsp butter before combining with 1 Tbsp olive oil.  Once heated, fry chicken on each side for 3 minutes until browned.  Do not worry about cooking chicken through.  

6. Remove chicken and place on a paper towel covered plate.

7. Add another Tbsp of butter and another Tbsp of olive oil to the pan and fry the mushroom slices for a few minutes until slightly-brown.

 8. Add Marsala wine and let it boil for approx 1 minute before adding the chicken broth to the pan.  Stir in parsley.

9. Set chicken on top of sauce and allow to simmer covered for 2-3 minutes or until cooked.

10. Serve with flat egg noodles (or perhaps white rice or mashed or baked potatoes).