Night before preparation, halve chicken breast and then cut them in strips or chunks. Season to taste with Grill Mates seasoning and then place in refrigerator overnight.

Dice onion. Place oil in pan and start pan heating

Mix flour and Italian seasoning on plate and coat chicken with flour mixture.

Cook chicken on both sides till light brown, remove from pan, then set aside.

Add more oil to pan if needed. DO NOT remove rue made from browning chicken, that's good stuff! Sauté diced onion until they are translucent, then add in garlic and mushrooms. Cover and let mushrooms cook down a little, stirring occasionally.

Add wine, cream of mushroom soup, salt, parmesan cheese, and chicken broth. Stir mixture thoroughly, reduce heat, and add chicken back into pan. Let simmer until liquid has thickened and chicken is cooked through.

While that is cooking, boil pot of water and prepare pasta as instructed on package.

Toss pasta with butter until coated, plate pasra, cover with Marsala Chicken, and sprinkle with shredded parmesan cheese.