Instructions: Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat; shake off excess. In a large frying pan, heat 2 tablespoons of the butter in oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes a side. Remove and keep warm. Add onion and garlic and saute until onion is tender, about 3 minutes. Add mushrooms and cook until they are lightly browned, 3 to 5 minutes. Return chicken to pan, stir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduces by one-third. Whisk in remaining butter. Season with salt and additional pepper to taste.

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