3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 (5 oz. ea.) boneless, skinned chicken breast halves
2 tbsp. unsalted butter, divided
1 tbsp. vegetable oil
6 oz. fresh mushrooms, sliced
1/4 cup Marsala wine
1/4 cup 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 mushrooms and sauté 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 for 6 to 8 minutes until chicken is tender, rotating casserole 180°F at high time. Remove chicken and mushrooms with slotted spoon to bowl. Keep warm.

Sauce:

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.