INGREDIENTS

INSTRUCTIONS

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  Posted to MC-Recipe Digest
V1 #160  Date: Fri, 19 Jul 1996 18:31:47 -0400  From:
CookieTstr@aol.com  Recipe By     :FAMILY CIRCLE: Sept 25, 1990

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 245
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 74.1mg
Sodium: 413.8mg
Potassium: 402.8mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: <1g
Protein: 29g