2 whole chicken breasts, deboned and skinned
6 mushrooms, sliced
1 med. onion, chopped
1 c. light cream
3 tbsp. sherry
1/2 tsp. marjoram
1/4 tsp. nutmeg
4 1/2 tbsp. butter
Salt and pepper to taste

In a large skillet saute onions and mushrooms in 1 1/2 tablespoons of butter. When golden transfer to a dish. Saute chicken with remaining butter. Transfer chicken to the dish with vegetables. Add cream, marjoram and nutmeg to the same skillet. Cook until reduced and slightly thickened. Add sherry and salt and pepper. When all combined, return chicken and vegetables back to skillet, stir and serve over noodles. Serves 4.