2-3 lb. boneless chicken breast
1 (16 oz.) can chicken broth
1 c. flour
1 tbsp. paprika
1/2 lb. butter
1 can mushrooms
1 box egg noodles
1 c. marsala wine

Coat chicken breast in flour and sprinkle paprika over breast. Fry chicken breast in butter. Add chicken broth, wine, mushrooms and simmer for 45 minutes. Cook egg noodles as side dish.