3 tbsp. all-purpose flour
1/2 tsp. pepper
4 skinless, boneless chicken breast halves, sliced thin
4 tbsp. (1/2 stick) butter
1 tbsp. oil
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 lb. sliced mushrooms
3 tbsp. dry Marsala
2/3 c. beef stock
salt and pepper, to taste

Mix flour and pepper in shallow dish. Dredge chicken in mixture to coat. Shake off excess.

In large frying pan heat 2 tablespoons 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 sauté until onion is tender (about 3 minutes). Add mushrooms and cook until they are lightly browned (3-5 minutes).

Return chicken to pan. Stir in Marsala and beef stock. Bring to a boil, reduce heat and simmer until liquid reduces by 1/3. Whisk in remaining butter. Season with salt and pepper to taste. Serve with buttered, parsleyed noodles.

Submitted by: Angie Alario