1/2 c. flour
1/2 tsp. fresh ground pepper
4 skinless, boneless chicken breast halves
4 tbsp. olive oil
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
4 tbsp. marsala wine
1 c. beef bouillon
2 tbsp. parsley
1 pkg. noodles

1. Mix flour and pepper in a large plastic bag. Cut chicken into pieces and put into plastic bag. Shake the bag to coat the chicken with flour.

2. In a large frying pan, heat the olive oil over medium heat. Add chicken and cook about 10 minutes or until lightly brown. Stir the chicken, while it is cooking. Remove the chicken from the frying pan and keep warm.

3. Add the onion and garlic and saute until the onion is tender, or about 5 minutes. Add the mushrooms and cook for about 5 minutes, or until they are slightly browned.

4. Return the chicken to the frying pan and stir in the Marsala wine and the beef bouillon. Bring to a boil and reduce the heat and simmer until sauce thickens. Season with additional pepper. Add parsley. Serve over buttered noodles.