2 to 2 1/2 lbs. boneless chicken breasts
2 eggs, slightly beaten
Seasoned bread crumbs
2 tbsp. olive oil
2 tbsp. butter
1 c. sliced mushrooms
1/4 c. Marsala wine
Grated Swiss cheese
2 tsp. Marsala wine

Preheat oven to 325 degrees. Dip chicken breasts in beaten egg on both sides and then in crumbs. Saute in olive oil and butter until just brown on both sides, adding more oil and butter if needed. Place chicken breasts in a 3-quart casserole. Cover with mushrooms and top with Swiss cheese.

When skillet cools, add 1/4 cup Marsala wine and stir over low heat to loosen crumbs. Pour drippings over chicken breasts and add additional 2 tablespoons Marsala wine. Cover with foil and let stand at least 1 hour. Make holes in foil and bake for 20 minutes. Remove foil. If pan looks dry, add 2 tablespoons more Marsala wine. Bake 10 minutes uncovered.