2 1/2 lb. fryer, cut up & trimmed
1/2 tsp. salt
Fresh ground pepper
3/4 c. flour
1 c. or more marsala wine
1 sliced sweet onion
1 (4 oz.) can sliced mushrooms, drained
3 tbsp. oil

Heat oil in heavy skillet with cover. Toss chicken pieces in bag with flour and seasoning. Place pieces in skillet and cook over medium flame until nicely browned. Add wine, cover and cook 30 minutes. Add more wine if necessary. Pour mushrooms over chicken and add onion. Cook 20 or 25 minutes or until chicken is tender. Remove to platter and pour sauce over chicken.