Prepare the chicken breasts and mix the flour with some sea salt and pepper. Coat the
chicken with the flour and pat off the excess.
Into a large preheated sauté pan, pour 1 tablespoon olive oil and coat bottom of pan.
Cook the chicken in batches on medium-high heat for 4 to 5 minutes until browned nicely. Turn chicken over, lower heat to medium and continue to cook until done (3 to 4 minutes). Remove chicken and set aside.
Add mushrooms and remaining oil and sauté until they soften and let off some liquid. Add stock and marsala and reduce liquid to 1 1/2 cups.
Remove pan from heat, add the butter and whisk to combine. Season sauce with salt and pepper and add the fresh rosemary. Place chicken back in the pan to warm through. Serve over fresh pasta.
Nutrition Information (not counting pasta): Calories 201; Total Fat 6g; Cholesterol 14mg; Sodium 75mg; Total Carbohydrates 5g; Dietary Fiber 0.3g, and Protein 7g.