1/4 lb. mushrooms, thinly sliced
1 1/2 tsp. lemon juice
1 to 2 tbsp. butter
2 tbsp. cornstarch
1/8 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into 2x1 strips
1/2 tsp. instant beef broth granules
2 tbsp. hot water
1/4 c. dry marsala wine
1 clove garlic, finely chopped
1 tbsp. chopped parsley

Saute mushrooms with lemon juice in 1 tablespoon butter in a Teflon pan. Remove mushrooms from pan with slotted spoon to a bowl; reserve.

Combine cornstarch and pepper in plastic bag. Add chicken; shake until covered. Working in batches, brown chicken over medium high heat in as much of remaining butter in skillet (about 2-3 minutes per side).

Transfer meat to bowl with mushrooms. Stir together beef broth and water in small cup; add to skillet. Add wine and garlic. Cook 1 minute, stirring to loosen browned bits from pan.

Add reserved mushrooms and chicken; heat until warmed through. Sprinkle with parsley and serve.