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This is what I cook when I want a nice meal on the quick:

Chicken Marsala:

Ingredients:

Angel Hair Pasta (amount to appetite).
2 boneless skineless chicken breasts.
2 portobello mushrooms.
1 clove of garlic.
1/4 cup diced onion.
1 cup of flour.
Misc. Seasonings (to taste).
1&1/2-2 cup Marsala wine.
1/2 cup cooking sherry.
Olive oil.

1. Mix seasonings and flour. Pound chicken until somewhat thin, then dip both sides in the seasoning/flour and fry on medium heat in a pan lightly greased with olive oil.

2. As the chicken becomes cooked, slice the portobello mushrooms into thin strips. Mix with onion and diced garlic and simmer under medium-low heat for 10 minutes or until the mushrooms are fully cooked (slighly limp).

3. Begin cooking the angel hair pasta.

4. Once the chicken is cooked, add the sherry and marsala. The mix should smell sweet and slightly alcoholic. This step is very subjective. Add sherry or marsala as necessary. Simmer for just a minute.

5. Add the mushrooms, onions, and garlic to the chicken and sauce and simmer for an additional two to three minutes or until about 3/4 of the sauce has cooked off.

Toss the angel hair pasta in olive oil and serve. The remaining sauce can be used to coat the pasta. Serve with french or italian bread.

You can add starch to stiffen the marsala mix if you so choose.