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CHICKEN MARSEILLE 
3 to 4 deboned chicken breasts
1 stick butter
1 can chicken broth
White wine (I prefer Chardonnay)
1 can B&B mushrooms, sliced & drained
Salt and pepper
Flour

Beat chicken into thin pieces and cut into strips. Salt and pepper. Coat with flour.

Melt 1 stick butter in deep frying pan. Lightly brown chicken strips in butter. Add 1 can chicken broth, then fill up can with white wine.

Cook 45 minutes, covered on simmer. Uncover, add mushrooms. Turn up heat to medium low and cook until sauce is thickened, about 15 to 20 minutes.

Serve with egg noodles, buttered and sprinkled with parsley. Also, cooked, buttered carrots and broccoli or green beans.

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