Combine the flour, salt and pepper on a piece of waxed paper. Dredge the chicken in the flour mixture to coat well. Heat 1 tablespoon of the butter and the vegetable oil in a large, heavy skillet over moderate heat. Add the chicken and brown on both sides. Drain the cooked chicken on paper toweling.

Add the remaining tablespoon of butter to the skillet. Saute the mushrooms over moderately high heat for 3 minutes. Add the Marsala wine. Scrape up the brown bits from the bottom of the skillet. Remove from the heat.

Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish with the thickest parts toward the outside. Pour the mushroom-wine mixture over all. Cover with waxed paper. Microcook at 100% power for 6 to 8 minutes until the chicken, rotating the casserole 180 degrees at half time.

Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep warm. Whisk together the broth and cornstarch in a small bowl until smooth. Stir into the baking dish liquid. Microcook, uncovered, at 100% power for 2 to 3 minutes until the sauce thickens and boils, whisking at half time. Return the chicken and mushrooms to the baking dish. Spoon sauce over the top and serve with noodles