Slice chicken breasts in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about 1/4 inch thick. Season both sides of each chicken cutlet with All purpose seasoning.
Cook Pasta per package directions.
In a shallow dish, combine flour,all purpose seasoning and Italian Seasoning blend. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.
In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.
Turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer for 3 minutes or until liquid has reduced slightly.
Serve chicken and marsala sauce over the pasta.
Notes
Add Cheese: Top with a little parmesan cheese.
Mushrooms: Feel free to mix up the mushrooms. Try using cremini mushrooms, baby portabellas or a variety.
Garnish: Fresh parsley is a wonderful garnish for the chicken.
Alternate ingredient: A little cream can be a great addition to the sauce or also a little chicken broth if the sauce is too thick.
Alternate Distilled Spirit: Madeira, brandy, sweet marsala or dry marsala wine are all good alternatives.
Chicken: Try bite-size pieces or chunks of chicken if you do not want to use cutlets.