Tenderize chicken in plastic bag. Mix flour, salt and pepper. Dredge chicken in flour mixture.
In non stick skillet, heat butter, olive oil and garlic. Add chicken and brown till golden on both sides about 10-15 minutes on medium heat. Remove chicken.
Add Marsala and golden mushroom soup; blend well. Place chicken in Marsala sauce and simmer loosely covered on low heat for 20 minutes. Serve over cooked pasta. Sprinkle with Kraft Italian cheese blend.