3 chicken breast halves
4oz button mushrooms, cut to desired size.
1 cup marsala

Scallop the halves into a total of six pieces.

brine chicken for half hour in 4 cups water + 4tbs salt.

Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.

Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.

Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.

add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.