1 lb. boneless chicken, pounded thin
4-5 tbsp. butter
1 egg
Flour for coating
3/4 lb. mushrooms
1/3 c. marsala cooking wine
1 c. chicken broth

Melt butter in frying pan. Beat egg and dip chicken in egg, then flour mixture. Cook chicken until browned on both sides. Remove chicken from pan. Add chicken broth to pan, thicken broth with flour on low heat. Add marsala wine. Stir, removing chicken bits from bottom of pan. Check thickness; add more marsala if needed. Return chicken to pan; add mushrooms and cook over low heat for 20 minutes. Tastes great over rice pilaf.