2 lb. chicken cutlets, cut into 3/4 inch cubes
1 lb. fresh mushrooms, sliced
2 - 3 tbsp. cooking oil
Oregano
2 cloves garlic
Salt and pepper
1 c. Marsala wine
1 tbsp. flour

Saute garlic in oil. Mix chicken and oregano. Saute in frying pan until white (do not brown). Add salt and pepper to taste. Microwave or simmer mushrooms until water is removed. Put into frying pan with chicken and saute 5 minutes. Add wine and simmer another 5 or 10 minutes. Add flour to thicken slightly. Cook 12 ounces egg noodles.