1 lb. boneless chicken (diced)
1 (4 oz.) can of mushrooms OR 5-6 snow-capped fresh mushrooms (sliced)
1 c. flour
1 stick of butter
1/2 c. marsala cooking wine
Rice pilaf, cooked as directed

Coat diced chicken in flour. Melt generous amount of butter in skillet. Place small amounts of chicken in skillet. Add mushrooms and brown together. Always add butter while cooking chicken so it won't stick or burn. (Hold cooked chicken off to the side until all chicken is cooked.) Place all chicken back into skillet and add 1/2 cup marsala wine. Simmer 2-3 minutes.

Serve with rice and salad.