3 whole chicken breasts, divided and sliced thinly
12 oz. pkg. fresh mushrooms
1 stick butter
1 c. beef broth (yes, beef!)
1/2 c. marsala wine
2 tbsp. parsley
2 tbsp. chopped chives
Small amount flour for dredging cutlets
butter or oil for browning cutlets, your preference

Dredge cutlets in flour. Saute in butter or oil until lightly browned. Place in baking dish and sprinkle lightly with paprika for color. In the same frying pan melt the stick of butter and saute the mushrooms just until they start to turn soft and look wet. Add the beef broth, the wine, the parsley and the chives and salt and pepper to taste if you choose. Cook over medium heat for 2 to 3 minutes. Pour over chicken. At this point it may be frozen for use at a later time. Bake 35 to 40 minutes at 375 degrees until hot and bubbly. Serves 4 to 6.