4 chicken breasts, pounded to 1/4-inch thick
4 tbsp. butter
1 tbsp. olive oil
2 garlic cloves, minced
1/2 lb. sliced mushrooms
1 tsp. lemon juice
1/4 to 1/2 c. dry Marsala wine (add to taste)
1/2 c. heavy cream
salt and black pepper to taste
fresh Parmesan cheese
white flour

Mix flour and pepper in a dish. Dredge chicken in flour mixture and shake off extra flour. In a large pan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add chicken and cook until lightly browned, about 3 to 4 minutes on each side. Remove chicken and keep warm. Combine garlic, mushrooms and 2 tablespoons butter and cook until lightly browned. Add wine and bring to a light boil. Stir well. Add cream and lemon juice. Season with salt and pepper. Return chicken to pan. Cover with Marsala sauce. Let simmer a few minutes. Serve over pasta. Sprinkle with Parmesan cheese.