Wrap each breast in a bacon slice or prosciutto. Saute in EVO and butter 90 sec each side. DO NOT OVER COOK. Remove from saute pan and cover. Deglaze pan with 1/2 cup +or- Marsala wine. Add mushrooms and reduce till sauce thickens. Return pheasant to pan to coat with sauce and serve immediately. This is even better with Chukar. Excellent with a mushroom risotto, grilled romain lettuce sprinkled with bread crumbs and regiano parmigiano. and a few glasses of pinot grigio. Mangia Bene !!!!