I'm a home cook and this is how I do it:
I slice the boneless breasts into smaller slices, pounding them thinner in the thicker spots. I pat them dry, then season with salt and pepper.
Next I dust them lightly in flour and brown them in batches in a butter/olive oil mix, removing the browned slices to a platter as I go. (The chicken would be slightly underdone at this point.) When all the slices are browned, I deglaze the pan with marsala. I let the chicken cool, put it in a container with a lid and put it in the fridge. The deglazed fond (brown bits) I keep in a separate container. If I'm adding mushroom, I usually brown them separately and chill them, too.
When I'm ready to heat it up I put the fond and wine in a skilled, add some chicken broth, and bring it to a simmer. I add the chicken slices and warm them gently in the broth/wine mixture. I put the mushrooms among the chicken slices to warm. I check the sliced chicken for doneness and remove the meat to the serving platter. I check the sauce for flavor and when it's right I pour it over the chicken and serve. A sprinkle of chopped parsley is nice and adds a fresh flavor.
Does that help?
Incidentally I use the same method for chicken picatta, subbing lemon juice for the wine. Works the same! I garnish with a few capers and some lemon slices.
