2-2 1/2 lbs. chicken breasts, boned and skinned, sliced 1/2 inch thick
Salt and pepper to taste
Flour
1/2 stick butter
1/2 c. oil
6 oz. boiling water
2 tsp. instant chicken soup mix
1/2-1 c. Marsala wine
1/2-3/4 lb. fresh mushrooms, sliced

Season and coat chicken breasts with flour. Melt butter and oil in large frying pan. Brown chicken quickly on both sides. Add boiling water to soup mix. Add to frying pan. Add wine, according to your taste. Add mushrooms. Cover and cook 30-40 minutes on low heat, occasionally turning and basting chicken. Serve immediately with the sauce. Excellent served with rice pilaf.