Chicken Marsala
by Diane Harris

1/4 cup olive oil
1/3 cup flour
1 large or 2 small boneless, skinless chicken breasts (about 3/4 pound)
1/2 pound button mushrooms, cleand and sliced
1/2 cup beef broth
1/4 to 1/2 cup Marsala wine
1/4 cup butter (1/2 stick) - butter works much better than margarine

Cut chicken into 1/2" slices.  Dredge in flour.  Heat oil in frying pan and saute chicken until golden brown on both sides, about 10 minutes.  Transfer chicken to dish.  Add mushrooms to pan and saute (may need to add some butter to pan).  When mushrooms are done, add Marsala and broth.  Transfer chicken back to pan and simmer 10 minutes.  Salt and pepper to taste.  Add butter and stir gently until lightly creamy.  Serve over noodles or rice.