Chicken Marsala
  • chicken breasts
  • 1 can condensed golden mushroom soup
  • Marsala wine
  • 8 oz mushrooms
  • 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.