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Warm 1 tablespoon butter in a large, heavy frying pan, then add the mushrooms. Sauté until brown.
Add three tablespoons of finely chopped yellow onion (or ½ onion)
Cook the ingredients together until the onion is soft. Don't salt too much. Wait until the sauce is finished to taste for final salt.
Add 1 tablespoon white flour to the mixture and blend it in well.
Pour in 1 cup dry marsala wine and 1 cup chicken broth.
Simmer until the mixture is reduced to about one cup of liquid. (Double the recipe liquids if you want more sauce)
Add heavy cream, tastes for final seasoning and serve.