2 (6 oz.) chicken breasts
4 oz. chicken stock (chicken base & water)
2 tbsp. butter
3 whole mushrooms, sliced
3 oz. Marsala wine
2 tbsp. parsley (opt.)

Brown off the chicken breast in a frying pan. After the breasts are brown, drain grease and add sliced mushrooms. Add Marsala wine and chicken stock and let simmer for about 2 minutes. Then add butter to thicken sauce and let simmer for about 4 more minutes. Place breast on plate and add mushroom sauce on top. Serves 2.