Methods/steps

Preheat oven to 350˚F.

Pat the chicken breasts dry. Place the flour, salt and pepper in shallow dish. Dredge the chicken in flour.

Heat 2 tbsp oil in a large skillet. Place the chicken in the skillet and sauté until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet that has been sprayed with cooking spray and place in oven to finish cooking.

Return the skillet to low heat and add the remaining 1 tbsp oil. Add the mushrooms and sauté until mushrooms are soft and browned, about 10 minutes. Add the garlic and tomato paste. Sauté, stirring, for 1 minute.

Remove skillet from heat, add the Marsala and return pan to high heat. Simmer, scraping up browned bits from the pan bottom, until the sauce is reduced to about 1 1/4 cups, about 6 minutes. Add the lemon juice. Whisk in the butter, one small piece at a time, until sauce is slightly thickened and silky.

Remove the chicken from the oven (chicken should be cooked through). Slice and arrange on platter. Pour the sauce over the chicken. Garnish platter with fresh basil and figs or grapes. Great with fettucine.