Heat skillet with 4 tbsp butter on medium-high heat.
Beat the 2 eggs in a bowl.
Place 1/2 cup flour in a second bowl.
Slice the chicken into strips.
Dredge one chicken strip through the egg.
Dredge the chicken strip in the flour and set aside.
Repeat for all chicken strips.
Place the chicken strips in the skillet and brown on all sides – add butter as necessary
Add the 16 oz mushrooms and saute for 4 minutes – add butter as necessary.
Add the 16 oz marsala cooking wine and bring to a boil.
Reduce heat to simmer and cover.
Let simmer untouched for 25 minutes.
Serve over rice or enjoy standalone.