Another Chicken Marsala

1 c. chicken broth
6 boneless skinless chicken breasts, pounded thin
1/3 c. flour
2 T. butter
3 t. olive oil
3 c. sliced portabella mushrooms or 1 large can mushrooms, drained
1 c. Marsala wine
salt and pepper to taste

Season chicken lightly with salt and pepper. Dredge in flour on both sides. Heat 1/3 of the butter & 1 t. oil in skillet over medium-high heat. Add chicken to cover pan. Brown lightly on each side and place on platter. Repeat until all chicken is cooked. Heat remaining butter and add mushrooms, brown on both sides. Add wine and chicken broth. Simmer until sauce forms. Pour over chicken and serve over rice or potatoes if desired