1 chicken breast
2 tbsp. oil
4 oz. mushrooms
4 oz. marsala wine
2 oz. chicken stock
Pinch salt
Pinch pepper
Pinch parsley
1 tbsp. butter

Heat oil in saute pan; add chicken breast, brown both sides, drain off oil. Add mushrooms, wine and chicken stock; turn heat to medium flame and simmer. Add salt, pepper and parsley. When sauce starts to bubble turn to low flame; add butter and whisk sauce until blended well. Remove chicken to plate, pour sauce over chicken and serve.