1/2 boneless chicken breast per person
1 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 stick butter
1/2 lb. fresh mushrooms, sliced
1 1/2 c. Marsala wine (sweet or dry)
1 c. water

Dredge chicken in flour mixed with salt and pepper. Reserve flour mixture for later. In a nonstick fry pan, melt butter and brown chicken until golden. Add sliced mushrooms after chicken is almost browned. Add wine and 1/2 cup water. Cover and steam chicken until wine reduces to just enough to cover bottom of pan and chicken is tender. Mix together 3 tablespoons flour mixture and 1/2 cup water. Remove chicken and pour mixture into wine sauce to thicken. Pour some sauce over chicken and the remainder in a gravy boat.