4 boneless chicken breasts
1 can chicken broth
3/4 c. Marsala cooking wine
2 thin slices ham lunchmeat
2 slices provolone cheese
1 c. sliced fresh mushrooms
1 pkg. med. shell pasta noodles
Flour & butter

Dip chicken in flour and saute in butter until brown on both sides; put aside in pyrex dish. Saute mushrooms in remaining butter; when tender, add 1/2 cup chicken broth and 3/4 cup Marsala cooking wine; bring to bubble. Cut ham and cheese in half. Place one portion of ham and cheese on top of each chicken breast. Pour mushrooms and liquid over chicken; back for 30-40 minutes. Serve over shell pasta.