Ingredients:
In a large saucepan saute onions until tender. Add potatoes and broth. Bring to a boil. Reduce the heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender or food processor. Return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture.
Heat through ( do not boil). Garnish each serving with 1 tablespoon sour cream and sprinkle with chives.
When the oil is hot, dredge both sides of the chicken breasts in flour, shak off excess flour and place in pan.
Add the mushrooms. Sauté chicken and mushrooms until chickenbreasts are lightly browned on both sides, drain oil and return heat.
Turn the heat to high, add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
Add butter and chicken broth and sprinkle with a little flour to thicken sauce.
Cook until the liquid is reduced by half, approximately 5 minutes. Transfer the chickenbreasts to warm serving plates and pour sauce over them.