Chicken Marsala

In a large skillet, saute the chicken breasts and mushrooms in a little butter and oil (grinding some pepper over them at this point is good).
Once chicken is lightly browned on all sides, add the soup (undiluted) and 1/2 soup can of Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes.
Serve over egg noodles.

Source: allrecipes.com