This recipe comes from the Pioneer Woman's Dinnertime Cookbook. Probably the best recipe I have ever used for this dish. Highly recommend.

Ingredients

Boneless chicken cutlets - 4-6 - kind of depends on what you need - I use what I need and follow the sauce directions as written
Salt and Pepper
1/2 cup flour
2 T olive Oil
4 T butter
12 oz. mushrooms - white or portabella or any other kind you like - also I don't let the amount of mushrooms slow me down. I know I end up using more than called for.
1/2 cu. Marsala Wine
1 1/2 Cu. Chicken Broth
1 t. cornstarch
1/2 cu. heavy cream

Directions

Sprinkle chicken cutlets on both sides with salt and pepper. Then dredge in flour. Heat olive oil and 2 T butter in a skillet over medium high heat. Cook cutlets for 2-3 minutes on each side until golden brown Remove chicken and set aside.
In the same skillet, add the mushrooms. Stir them around and cook for 5 to 6 minutes. Pour in the Marsala and the chicken broth Stir to deglaze the pan. Cook 2 to 3 minutes until liquid is reduced by about half.
Whisk the cornstarch in the cream. When the sauce in the skillet is dark and rich, pour in the cream mixture. Let bubble and thicken for about 1 minute. Turn off the heat and stir in the rest of the butter.
I like to serve this with spaghetti with butter and garlic sauce.