Chicken Marsala

Adapted from Epicurious

Chicken Marsala needs mushrooms.
It also needs to be served over egg noodles.
Here's my version.

2 chicken breasts, pounded flat (take out your aggression on those chicken breasts, just make them evenly flat)
flour for dusting
8 oz sliced mushrooms
3 tbs butter
1 c. marsala wine
1 c. low salt chicken broth

Season chicken with salt and pepper.
Dip in flour to coat and shake off excess flour.
In a large skillet, melt butter and cook chicken about 2-3 minutes a side or until done.
Remove to a plate, tent with foil and keep warm.
Cook mushrooms in the same pan, use the marsala to deglaze the pan.
Whisk in chicken broth and cook until the sauce is thickened.
Add the chicken and cook a few minutes to coat.
Serve over noodles.