1-1 1/4 pounds of boneless, skinless chicken breast - slice into thin medallions
flour - enough to coat chicken breast
4 T unsalted butter
4 T extra virgin olive oil
1/2 - 1 pound sliced mushrooms
1 lemon - juiced
3/4 c marsala cooking wine (dry)
Pasta in a shape to your liking - about a 1/4 pound per diner
In a large saucepan on medium heat get butter and oil hot and bubbly. Dredge the chicken breast in flour and place in hot pan.
Cook until brown on one side and turn. Add mushrooms, lemon juice and marsala cooking wine. Allow to simmer 5-10 minutes until
the mushrooms are soft but still chunky. Salt and pepper to taste.
While the chicken is cooking boil water and cook pasta.
Serve the chicken marsala over cooked pasta in a bowl with fresh, crusty bread and a green salad.
Serves 4
Delicious!! Enjoy!!
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