DirectionsMix flour with salt and pepper.
Dredge chicken breasts in egg, then add to flour mixture.
Heat butter and oil in pan over medium-medium high heat.
Saute' chicken breasts a few minutes on each side.
Do not cook all the way through.
Take out chicken, add garlic and saute for 30 seconds.
Then add the mushrooms and saute' until brown.
Add marsala wine and deglaze the pan.
Add beef broth and simmer for approximately 15 minutes.
Add chicken back into th pan, cover and simmer for about 10 minutes, or until chicken is cooked through.
Serve with either rice or egg noodles.