3 lg. chicken breasts, split, boned, skinned
4 tbsp. butter
1 clove garlic, crushed
2 c. sliced mushrooms
3/4 c. Marsala wine
2 tbsp. chopped fresh parsley

Heat butter, brown crushed garlic until golden. Then discard garlic. Saute chicken until browned on all sides. Add mushrooms and Marsala, cover and cook 5-7 minutes or until fork tender. Remove to platter. Heat sauce - high heat in skillet to boiling, scraping up brown bits from pan bottom. Cook until slightly thickened. Stir in parsley. Pour over chicken on platter. Serves 6.