1.) Go out to the store and buy a bottle of marsala, unless you are a freak like me and keep it on hand. The cheaper the better.
2.) Pound some boneless-skinless chicken breasts (BSCB) with the flat end of a meat tenderizer until no more than an inch in thickness.
3.) Coat the BSCB in a mixture of flour, coarse ground black pepper, garlic powder, basil, and oregano.
4.) Add a tablespoon of olive oil to a hot skillet. Add the coated chicken breasts.
5.) Cook on medium heat approximately ten minutes each side or until browned.
6.) While the chicken is cooking, mix together equal parts heavy cream and marsala wine. Whisk in a pinch of cornstarch.
7.) Add the marsala mixture to the cooked chicken and bring to a boil. Simmer briefly and serve over pasta.