Maggiano's Little Italy Chicken Marsala

Makes 4 servings

1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched
3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil

In large, shallow bowl, mix flour with garlic powder, salt, pepper and
Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.

In large sauté pan, heat oil about 20 seconds over medium-high heat. Add
chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4
minutes per side or until cooked through. Remove chicken from pan and set
aside.

To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.

Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5
minutes or until sauce thickens enough to coat back of a spoon. Season with
salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter;
mixing until combined.

Place chicken breasts on individual serving plates and top with sauce.