2 whole boneless, skinless chicken breasts
Milk
1 c. Bisquick
Salt, pepper, and garlic powder to taste
1 c. fresh mushroom
1 c. Marsala wine
1/2 c. chicken broth

Dip pounded chicken in milk and then Bisquick. Season to taste with salt, pepper and garlic powder. Saute in skillet in butter or olive oil. Remove from pan. Saute mushrooms. When mushrooms are cooked, return chicken to pan. Add broth and wine. Cook and shake pan so juices glaze chicken without having to turn them. Simmer about 10 minutes. Serve with buttered noodles or seasoned rice.