Directions

1. Combine flour with Italian seasoning, 1/2 tsp salt and pepper; reserve 2 tsp mixture. Coat chicken with remaining flour mixture. Prepare rice according to package directions.
2. Meanwhile, in large skillet melt 1 tbsp butter over medium-high heat. Add garlic, mushrooms and remaining salt; cook, stirring occasionally, until lightly browned and liquid is evaporated, about 5-6 minutes. Remove from skillet.
3. In same skillet melt remaining butter. Add chicken to skillet; cook until browned, about 2 minutes per side. Add 1/2 cup broth; reduce heat to medium. Cover; cook until chicken is no longer pink in center, about 6 minutes.
4. Mix rice with 2 tbsp parsley; place on serving platter. Arrange chicken over rice. Add Marsala to skillet; bring to boil. Whisk in remaining broth and reserved flour mixture; bring to boil. Cook, whisking occasionally, 2 minutes.
5. Stir in remaining parsley and mushrooms; pour over chicken and rice.