2 chicken breasts or legs and thighs, skinned
2 tbsp. butter
3/4 tsp. Italian seasoning (mixture can be found in most grocery stores)
1 chicken bouillon cube
1/2 pt. whipping cream or half & half or canned milk
Marsala cooking wine
Cornstarch for thickening
1/4 lb. mushrooms, washed

In a skillet, brown chicken in butter, and then turn down flame and cook until chicken is almost done. You may add a little water while cooking. When almost cooked, add enough Marsala wine to generously cover bottom of skillet. Add Italian seasonings, bouillon, mushrooms, cream. Bring to gently boil, add thickening, and cook briefly until mushrooms are hot and covered with sauce.

To thicken, use about 2 teaspoons of cornstarch dissolved in about 2 tablespoons water, depending on how thick you want the sauce. Add thickening to gently bubbling sauce.

To turn this into a real party dish, use Rock Cornish game hens, either whole or cut in half, lengthwise.