John cut the chicken breast into thirds longitudinally and pounded out the pieces to the same thickness. These pieces he pan-fried. I was on mashed potato and broccoli duty.
He was also in charge of the sauce. I had come up with an idea for a super easy way to make the sauce and he executed my vision perfectly. While I sauteed some mushrooms and shallot, John made a packet of McCormack chicken gravy. When the gravy thickened up (just add a cup of water and bring to a boil, boiling for one minute until thickened) he added 3 tablespoons of Marsala and boiled the mixture for a couple of minutes to let the alcohol burn off. We tasted it and decided it needed more Marsala and some acid. John put in another 3 tablespoons of Marsala and a squeeze of lemon. After another quick boil it was perfect! He added the sautéed mushrooms and shallot and, voila, our fancy sauce was ready to be ladled on to the chicken and mashed potatoes.
I imagine you could make this sauce with a jar of chicken gravy and that would be even more simple. You would still need to boil the gravy after adding the Marsala or you would end up with a boozy tasting sauce.