| 1 | Combine the flour, salt and pepper on a piece of waxed paper. |
| 2 | Dredge the chicken in the flour mixture to coat well. |
| 3 | Heat 1 tablespoon of the butter and the vegetable oil in a large, heavy skillet over moderate heat. |
| 4 | Add the chicken and brown on both sides. |
| 5 | Drain the cooked chicken on paper toweling. |
| 6 | Add the remaining tablespoon of butter to the skillet. |
| 7 | Saute the mushrooms over moderately high heat for 3 minutes. |
| 8 | Add the marsala wine. |
| 9 | Scrape up the brown bits from the bottom of the skillet. |
| 10 | Remove from the heat. |
| 11 | Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish with the thickest parts toward the outside. |
| 12 | Pour the mushroom-wine mixture over all. |
| 13 | Cover with waxed paper. |
| 14 | Microcook at 100% power for 6 to 8 minutes until the chicken is cooked, rotating the casserole 180 degrees at half time. |
| 15 | Remove the chicken and mushrooms with a slotted spoon to a bowl. |
| 16 | Keep warm. |
| 17 | Whisk together the broth and cornstarch in a small bowl until smooth. |
| 18 | Stir into the baking dish liquid. |
| 19 | Microcook, uncovered, at 100% power for 2 to 3 minutes until the sauce thickens and boils, whisking at half time. |
| 20 | Return the chicken and mushrooms to the baking dish. |
| 21 | Spoon sauce over the top and serve with noodles. |
| 22 | Makes 5 servings. |
| 23 | Nutrient value per serving: 283 calories, 34 g protein, 11 g fat, 10 g carbohydrate, 421 mg sodium, 98 mg cholesterol exchanges: ?starch/bread, 4 ?lean meat [family circle: sept 25, 1990] |
