2 boneless, skinless chicken breasts, split
1/4 c. each flour, bread crumbs, fresh grated Parmesan cheese
1/2 tsp. cracked pepper
1/4 tsp. each onion powder and garlic powder

Place above in large plastic bag. Run chicken breasts under cool water. Drop one at a time into bag and coat well. Saute until golden brown in pan that has been sprayed with Pam or coated with olive oil.

Make sauce: 1 cup of beef bouillon (1 bouillon cube to 1 cup boiling water) plus 1/2 cup Marsala or Madeira wine (dry) plus 1 cup fresh sliced mushrooms.

Remove chicken from pan. Place in casserole. Pour sauce over chicken. Cover and heat in oven for 10 to 15 minutes at 350 degrees or until chicken is cooked through (when pierced with fork juice runs clear, not red).

Place covered casserole in microwave for 5 minutes on medium high until chicken is cooked completely.