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 is cooked, 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.

Makes 5 servings.

Nutrient Value per Serving: 283 Calories, 34 g Protein, 11 g Fat, 10 g
Carbohydrate, 421 mg Sodium, 98 mg Cholesterol Exchanges: 1/2 starch/bread,
4 1/2 lean meat