Chicken Marsala

Dredge 1 1/2 lb. thin boneless skinless chicken cutlets in flour mixed with salt and pepper. Heat olive oil in a skillet and cook chicken, in batches for about 1 minute on each side, until golden brown. Place aside. Heat a pan with salted water and boil 2 1/2 C sliced mushrooms for 15 minutes, drain. In skillet used for chicken heat 4T butter and 2 T olive oil. Brown 6 cloves garlic. Add drained boiled mushroom and cook for 2minutes. To the skillet add 3 C chicken broth and 2 C Marsala wine. Place chicken back in the pan and cook down liquid for about 30 minutes. Serve.