slice or pound chicken breasts to make them nice and thin.
heat olive oil in skillet.
Add chicken and minced garlic to hot skillet, sprinkle each piece of chicken with black pepper and cook until almost done.
Remove chicken from skillet, leaving garlic and any juices in the skillet.
Add Marsala wine, cream of celery soup and milk to skillet, whisk to blend, and let simmer for 5 minutes. **For a thicker sauce, I added 2 tablespoons of corn starch**
Add mushrooms, cover and let cook until mushrooms are tender.
Add chicken back to pan and let cook another 15 to 20 minutes. Serve over pasta.
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