3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 (5 oz.) boneless, skinned chicken breast halves
2 tbsp. unsalted butter
1 tbsp. vegetable oil (safflower is lower)
6 oz. mushrooms, sliced
1/4 c. Marsala wine
1/4 c. beef broth
2 tsp. cornstarch

Combine flour, salt and pepper on piece of waxed paper. Dredge chicken in flour mixture to coat well. Heat 1 tablespoon of the butter and oil in large, heavy skillet. Add chicken and brown on both sides in skillet over moderate heat. Drain chicken on paper toweling.

Add remaining 1 tablespoon butter to skillet. Add mushroom and saute over moderately high heat 3 minutes. Add Marsala wine. Scrape up brown bits from bottom of skillet. Remove from heat.

Place chicken in microwave-safe 8x12x2 inch baking dish with thickest parts toward outside. Pour mushroom-wine mixture over all. Cover with waxed paper. Microwave at 100% power 6 to 8 minutes until chicken is tender, rotating casserole 180 degrees at high time. Remove chicken and mushrooms with slotted spoon to bowl. Keep warm.

Whisk together the broth and the cornstarch in a small bowl until smooth. Stir the cornstarch mixture into the baking dish liquid. Microwave, uncovered, at 100% power for 2 to 3 minutes until sauce thickens and boils, whisking at half time. Return chicken and mushrooms to baking dish. Spoon sauce over top. Serve with noodles.