5 lbs. chicken breasts, boned & skinned
1/2 lb. fresh mushrooms
Bunch of onion chalets
Marsala wine

First cook off chicken bones with some onion and celery and parsley for broth. Meanwhile, cut chicken to serving size portions. Dredge in mixture of salt, pepper and flour. Melt butter in pan and lightly saute. Remove chicken and place in pan. Place in pan 3 or 4 chalets, chopped and mushrooms in 1 cup broth until just about cooked. Add 1/2 cup marsala wine into pan, then place chicken back in pan. simmer, covered for 1/2 hour. Add broth and wine mixture if it starts to cook dry. Serve with rice or fettucini.