Italian Recipes

CHICKEN MARSALA

3 tbl. flour
1/2 teas. freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tbl. butter or margarine
1 tbl. vegetable oil
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
3 tbl. dry marsala
2/3 cup beef stock
Salt to taste

Mix flour & pepper in a shallow dish. Dredge chicken in flour mixture to coat; shake off excess. In a large frying pan, heat 2 tbl. of the butter in oil over medium heat. Add chicken & cook until lightly brown, about 3 min. a side. Remove & keep warm. Add onion & garlic & saute until onion is tender, about 3 min. Add mushrooms & cook until they are lightly browned, 3-5 min. Return chicken to pan, stir in marsala & beef stock. Bring to a boil, reduce heat, & simmer until liquid reduces by 1/3. Whisk in remaining butter. Season with salt & additional pepper to taste. Serve with buttered, parseleyed noodles.