1. This recipe calls for thin chicken breasts so first slice the breasts in half horizontally to make 8 thin chicken breasts.  If they are still thick in some areas pound flat to make a uniform thinness.

2. In large ziplock bag add flour, salt, and greek seasoning. Add chicken breasts and shake well until the breasts are thoroughly coated with flour mixture.

3. In large deep skillet add olive oil.  Bring oil to hot temp and add chicken breasts in a single layer.  You may have to do a few at time if you don't have enough room.  Fry until well browned on each side. Remove the chicken breasts as they become browned enough and place on plate temporarily while you brown the remaining chicken breasts.  Remove chicken breasts from pan.  

4. Lower heat to medium.  Add garlic and mushrooms. Cook for 5 minutes. Add marsala wine.  Stir well to get all of the flour and crispy bits from browning the chicken.  Add chicken back to pan. Cover with lid or tightly with aluminum foil.  

Two options:

1. Option 1

   Bake at 350 for 1 hour.  The sauce should thicken during baking.  *If you feel the sauce is too thin, follow additional instructions in the notes below.  Serve over linguini noodles or noodles of your choice.

2. Option 2

   Cover with lid and cook on top of the stove at low to medium heat(you want a little bubbling for sure. Cook for 30 minutes or until chicken is tender and sauce is thickened.  You can remove cover part way through cooking to help thicken the sauce. Serve over linguini noodles or noodles of your choice.

   *If you still feel the sauce is too thin.  Follow directions in recipe notes below to thicken