3 tbsp. flour
1/2 tsp. freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thick
4 tbsp. butter
1 tbsp. vegetable oil
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
3 tbsp. dry 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 tablespoons of the butter in oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes per side. Remove and keep warm. Add onion and garlic and saute until onion is tender.

Add mushrooms and cook until browned, 3-5 minutes. Return chicken to pan, stir in marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduced by 1/3. Whisk in remaining butter. Season with salt and additional pepper to taste. Serve with buttered, parsley noodles.