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3 tbsp. flour
1/2 tsp. freshly ground pepper
4 skinless boneless chicken breast halves, pounded to 1/4 inch thickness
4 tbsp. butter
1 tbsp. vegetable oil
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
3 tbsp. marsala
2/3 c. beef stock
Salt to taste

Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat; shake off excess. In a large frying pan, heat 2 tablespoon of the butter in oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes a side. Remove and keep warm. Add onion and garlic and saute' until onion is tender, about 3 minutes. Add mushrooms and cook until they are lightly browned, 3 to 5 minutes. Return chicken to pan, stir in marsala and beef stock. Bring to a boil, reduce heat and simmer until liquid reduces by one third. Whisk in remaining butter. Season with salt and additional pepper to taste. Serve with buttered, parsleyed noodles.
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