1 lb. boneless chicken breasts or veal
Flour (to coat)
Salt, pepper, garlic powder (sprinkled)
1 lg. onion (sliced)
1 c. mushrooms (sliced)
1/2 c. chicken broth
1/3 c. marsala wine
Butter (for browning)

1. Dredge chicken (or veal) in combined mixture of flour, salt, pepper and garlic powder.

2. Brown in butter, add mushrooms and onions.