Chicken Marsala with Mushrooms

Ingredients

3 tablespoons flour
1/2 teaspoon freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch
4 tablespoons margarine or butter
1 tablespoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 pound mushrooms, sliced
3 tablespoons dry marsala
2/3 cup beef stock
salt to taste

Instructions

Serves 4. 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 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.