I don't cook with wine a lot, but I love Chicken with a light Marsala wine. I do not use the dark Marsala. Right now where I live Taylor Marsala wine is readily available. My family loves this dish especially with pasta.
1Beat egg with a little water to make an egg wash and set aside. Put bread crumbs onto a plate and mix in 2 tbs of your Parmesan cheese and garlic powder. Have a paper plate or dish on "standby"
2With a meat mallet pound the chicken breasts to flatten and tenderize a bit. If you don't have a mallet, you can skip or improvise using maybe a rolling pin. After pounding the meat a bit dip in egg and then breadcrumb mixture. Set aside and wash hands.
3If you didn't buy pre-sliced mushrooms, wipe off the mushrooms and slice, set them aside. Take the lemon and roll it on the counter. Zest 1/2 of the lemon, or if you like a lot of lemon use the whole lemon. At this point start preheating your frying pan on medium heat with the extra virgin olive oil. Juice the lemon, you will need about 2 tbs. But if you prefer a lot of lemon you could use the whole lemon, but usually a half of a lemon is enough.
4At this point place the meat in the pan. Brown chicken on both sides until golden brown, maybe about 5-7 minutes per side depending on your stove. Once brown remove the meat to a plate and set aside. In the same pan with the meat drippings add the butter and when melted saute the mushrooms. When tender, deglaze pan with marsala wine, stir well with a whisk and loosen up the goodies in the bottom of the pan. Add in a healthy pinch of the Parmesan Cheese, reserving enough to sprinkle on top of the chicken. Return chicken to pan, sprinkle with the lemon juice turning once and sprinkling the other side of the chicken with more lemon juice, salt and pepper to taste. Reduce heat to simmer, garnish with a remaining Parmesan cheese and lemon zest. Cover and simmer 5 minutes. Serve with pasta.