Chicken Marsala

6 boned chicken breasts
Salt and pepper
Onion and garlic powder
Worcestershire sauce
1/4 cup flour
3 tablespoons olive oil
3 tablespoons butter
1/4 cup parsley
2 cloves garlic
1 large onion
2 ribs celery
1 (16 ounce) can tomatoes
1 can chicken stock
1/2 teaspoon rosemary
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 cup Marsala wine
1/2 pound sliced mushrooms

Season chicken well with salt and pepper, onion and garlic powder and Worcestershire sauce. Coat with flour; shake off excess. Saut� chicken on both sides in butter and oil until light brown.

Chop parsley and reserve. Process garlic, onion, celery, tomatoes, rosemary, bay leaf, salt and pepper until finely chopped. Saut� in same oil and butter. Add chicken stock and Marsala wine. Pour everything over chicken. Bake covered for 20 minutes at 350 degrees F.

Add mushrooms and bake an additional 20 minutes. Garnish with parsley.