Chicken Marsala

For 4. Pound the chicken breast halves until thin-lightly salt and pepper them then dust with a little flour. Melt the butter in a frying pan large enough to hold the chicken. Add the oil. When hot, brown the chicken on both sides. When brown, remove from pan and keep warm. Drain oil mixture from the pan and add the mushrooms-saute a few minutes. Add the chicken broth and wine. Reduce by about 1/2. Add the chicken and heat. Serve with rice, noodles or potatoes.