2 chicken breast halves, skinned & 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. chopped fresh parsley

Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Melt butter in a medium skillet; add chicken and cook over low heat 3 to 4 minutes on each side or until golden brown. Remove chicken to serving platter. Add next 5 ingredients to skillet; cook until mushrooms are tender. Pour wine mixture over chicken; sprinkle with parsley. Yield: 2 servings.