6-8 boneless chicken breasts
1/4 c. marsala wine
1 jar mushrooms or use 1 c. fresh
2 chicken bouillon cubes
Progresso (Italian) bread crumbs

Pound chicken breasts and coat in Progresso crumbs; let sit for several hours in refrigerator. Saute and brown breasts in butter. Place in shallow pyrex dish. Make a sauce of leftover butter, wine and bouillon cubes and mushrooms. Pour over chicken. Bake 1 hour at 350 degrees. You may add more wine and chicken, bouillon cubes, depending on number of breasts.