8 boned chicken breasts
Salt and pepper
Flour
Lg. onion
Lg. can mushrooms
Marsala wine or cooking sherry
butter (or butter Crisco)

Sprinkle breasts with salt, pepper and flour. Brown in butter on all sides. Add onions and mushrooms and continue cooking until onion is tender, about 15 minutes.

Remove chicken to serving plate. Stir in wine (as much as you like!) and cook until bubbly. Cook this on high and scrape pan for all drippings. Spoon over chicken.

I leave chicken in pan during last step for extra flavor.