2 chicken breast halves, skinned and boned
2 tbsp. butter
6 mushrooms, sliced
1/2 c. marsala wine
1/8 tsp. salt
Dash of pepper
1 tsp. lemon juice
2 tsp. parsley (optional)

Pound the chicken breast until 1/4 of inch thick. Melt butter in skillet on medium heat. Add chicken breast and cook for 3 minutes on each side. Remove chicken and add the next five ingredients. Cook until mushrooms are golden. Pour wine mixture over the cooked chicken breast. Sprinkle with parsley.