Title: Chicken breasts with mushrooms and marsala
 Categories: New, Text, Import
      Yield: 4 Servings
 
      3 tb Flour
    1/2 ts Salt
    1/4 ts Pepper
      4    Chicken breast halves;
           -skinned/boned
      2 tb Butter, sweet; divided
      1 tb Oil
      6 oz Mushrooms, fresh; sliced
    1/4 c  Marsala
    1/4 c  Beef broth
      2 ts Cornstarch
 
  Combine the flour, salt and pepper on a piece of waxed paper. Dredge
  the chicken in the flour mixture to coat well.  Heat 1 tablespoon of
  the butter and the vegetable oil in a large, heavy skillet over
  moderate heat. Add the chicken and brown on both sides.  Drain the
  cooked chicken on paper toweling.
  
  Add the remaining tablespoon of butter to the skillet.  Saute the
  mushrooms over moderately high heat for 3 minutes.  Add the Marsala
  wine. Scrape up the brown bits from the bottom of the skillet. Remove
  from the heat.
  
  Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish
  with the thickest parts toward the outside.  Pour the mushroom-wine
  mixture over all.  Cover with waxed paper.  Microcook at 100% power
  for 6 to 8 minutes until the chicken, rotating the casserole 180
  degrees at half time.
  
  Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep
  warm. Whisk together the broth and cornstarch in a small bowl until
  smooth. Stir into the baking dish liquid.  Microcook, uncovered, at
  100% power for 2 to 3 minutes until the sauce thickens and boils,
  whisking at half time. Return the chicken and mushrooms to the baking
  dish. Spoon sauce over the top and serve with noodles