1-1.5lb chicken cutlets (thin sliced chicken)
1 can cream of mushroom soup
8oz fresh sliced mushrooms
1 1/4c marsala cooking wine
Egg noodles, cooked
Melt butter in a large pan. Brown chicken lightly on both sides. Add soup, mushrooms, marsala, and seasonings. Cover and simmer for about 15 minutes, until chicken is done. Serve over noodles.