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Pure Gold Chicken Marsala

3 Tablespoons flour
1/2 teaspoon ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tablespoons butter or margarine
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  (I used chicken broth)
Salt to taste

1.  Mix flour and pepper in a shallow dish.  Dredge chicken in flour mixture to coat;
shake off excess.

2.  In large frying pan, heat 2 tablespoons of the butter and 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.

3.  Return chicken to pan, stir in Marsala and 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






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