First, get the prep out of the way, because this dish goes together quickly. Rinse and pound 4 Boneless Skinless Chicken Breasts to tenderize them. If they are large, cut them into smaller pieces before pounding. Using 2 flat bowls or pasta plates, add 2 Eggs and a splash of water to one. To the other, add 1 Cup Flour and S&P to taste. Rinse and slice thinly an 8oz package of Baby Bella Mushrooms and set aside. Measure out 1/2 Cup Marsala Wine. Open a 14 oz Can of Beef Broth (Swanson's). Rinse and chop 1 Tbl Fresh Parsley and set aside.
Boil a large pot of water for pasta. Once boiling add a generous amount to salt. Cook pasta while chicken is cooking so both are done at the same time. Drain and add a small amount of olive oil to pasta and place on a warm platter.
Use 1 skillet and this recipe per 4 chicken breasts so you end up with ample sauce. Heat a 12" skillet over medium high heat. Add 1 1/2 Tbl Olive Oil. Dredge chicken breast, one at a time, in flour shaking off excess, the egg mixture and then flour again. Add to hot pan. Once the first side is golden brown, turn, only once. Lower the heat slightly otherwise the 2nd side will be golden but the chicken won't be cooked through. Once done, remove and shingle the chicken on a plate. Cover lightly with foil. Deglaze the pan with the Marsala Wine. Stir using a wire whip to remove the bits of flour. Add broth and continue stirring. Spoon 1 1/2 Tbl of the leftover Seasoned Flour into a small bowl. Add a small amount of water to make a paste. Spoon some of the hot sauce from the skillet into the bowl, stirring with a fork to make a slurry. While stirring, add the slurry to the skillet. Let this cook gently at a very low boil for 3 minutes, it will reduce and get a bit thicker. Add the mushrooms and continue cooking. Add S&P to taste. Once done, turn off heat and swirl in 2 Tbl Butter. Place chicken breasts on the pasta and add the sauce. Garnish with parsley. Serve immediately.