Mix flour and pepper - dredge chicken. Heat 2 Tbl butter and oil over medium heat. Add chicken and lightly brown on each side, about 3 minutes. Remove.
Add onions and garlic and saute until tender about 3 minutes. Add mushrooms, cook until lightly browned about 3-5 minutes.
Add chicken to pan, stir in Marsala and beef stock. Bring to a boil, reduce heat and simmer until liquid is reduced by one third.
Whisk in remaining 2 Tbl butter. Season with salt and pepper to taste. Serve over buttered parsley noodles.
Originally Submitted
7/3/2010
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