2 boneless chicken breast halves, skinned
1/2 c. Marsala wine
4 tbsp. butter
1/4 c. flour
1/4 tsp. black pepper
1/4 tsp. paprika
1 c. sliced mushrooms
2 tbsp. minced parsley

Mix. flour with pepper and paprika and lightly dust chicken breasts. Melt butter in hot skillet. Sauté chicken gently over low heat until golden on both sides and juices run clear. Remove to platter and keep warm in 200°F oven. Pour wine into skillet, scraping brown bits into wine. Add mushrooms and cook until wine is reduced by 1/2. Pour sauce over chicken and sprinkle with parsley.

Serves 2.