1 lb. boneless chicken breasts, pounded
1 egg
3/4 c. milk
1 c. bread crumbs & 1 c. flour (mix together)
1 sm. can chicken broth (13 1/2 oz.)
1/4 c. olive oil
1/2-3/4 c. marsala wine
2 c. chopped mushrooms

Dip chicken in egg and milk mixed together, then in flour and bread crumbs, brown chicken in oil, then add can of chicken broth and 1/2-3/4 cup marsala wine. Then add 2 cups chopped mushrooms, salt and pepper to taste. Simmer 1/2 hour (covered). Serve over rice or pasta. Sprinkle with parsley if desired.