Directions

1. In a 10-inch skillet heat oil over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook 3 minutes per side or until lightly browned. Remove with a slotted spoon; set aside.
2. In the same skillet combine soup, Marsala, mushrooms and garlic powder. Season with salt and pepper to taste. Cook over medium-high heat, stirring constantly, 2 minutes or until sauce is smooth and bubbly. Stir in evaporated skim milk.
3. Return chicken to skillet; spoon sauce over chicken. Cover and simmer about 15 minutes or until chicken is no longer pink (165°F). Serve warm.