4 to 6 boneless chicken breasts
1 can cream of chicken soup
1/2 c. sliced mushrooms
1/2 c. white wine
Butter
Garlic salt
Pepper

Melt butter in skillet, saute mushrooms, brown chicken breast; add 1/2 can soup and 1/2 cup of wine. Stir until sauce is desired consistency, cover and simmer 20 minutes. (Add more or less soup and wine for amount of Marsala sauce desired.) Serve with fettucini alfredo and a vegetable.