White meat from 2 whole chicken breasts, skinless, boneless, and cut into 2 portions each
Flour to coat
Freshly ground pepper
2 to 3 tbsp. light olive oil or butter
1/2 lb. mushrooms, cleaned and sliced
1/2 to 3/4 c. Marsala wine
1 c. prepared chicken gravy

Shake chicken breasts in plastic bag containing flour and pepper. In a skillet, melt the butter and cook the chicken through. Remove from skillet and keep warm. Cook mushrooms in same skillet with butter. If you have a lot of flour left sticking to pan, pour in Marsala wine right away, otherwise saute the mushrooms first. Add wine and simmer for about 5 minutes. Add chicken gravy. Heat through. Add chicken and heat until meat is warm. Serve the mushroom-wine sauce over the chicken. Good with angel hair pasta seasoned with olive oil and garlic.