Recipe(tried): Chicken Marsala with Mushrooms

CHICKEN MARSALA WITH MUSHROOMS

4 to 6 boneless, skinless chicken breast cutlets
1/4 cup flour
Margarine
Oil
1/2 small onion, chopped
2 garlic cloves
1/2 lb mushrooms, sliced
3 tablespoons dry marsala or semi-dry white wine
2/3 cup beef stock

Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned. Remove and keep warm.

Add onion and garlic to the skillet; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned.

Return chicken to pan; stir in wine and beef stock. Bring to boil and reduce heat. Simmer until liquid is reduced a bit.

SERVING SUGGESTION:
Great with "buttered" noodles (use pareve margarine) or rice.

Makes 4-6 serving