4 chicken breasts, boned and cut in cubes
1/2 c. butter
Seasoned flour (I use oregano, thyme, ginger, basil, tarragon and garlic)
1/4 lb. mushrooms
2 chicken bouillon cubes
2 oz. Marsala wine
3 tbsp. lemon juice
1/2 c. boiling water

Melt butter in skillet. Dredge chicken in flour and brown. (I use a plastic bag - no mess!) Stir bouillon into boiling water, add wine and lemon juice. Pour this over chicken and simmer uncovered about 12 minutes. Add mushrooms, stir and continue to simmer another 5 minutes. Serve over noodles.