Chicken Marsala

Directions

1. 1
   Pound chicken breasts in a plastic zip top bag or between plastic wrap until 1/4 inch thick.
2. 2
   Heat oil over medium-high heat in a large skillet.
3. 3
   Roll chicken pieces in flour.
4. 4
   Sprinkle with salt and pepper.
5. 5
   Fry in pan for about 5 minutes on each side until golden brown, turning once.
6. 6
   Remove chicken and place on a large plate.
7. 7
   Cover with aluminum foil to keep warm.
8. 8
   Saute the mushrooms and shallots in the same pan over medium heat for 1-2 minutes.
9. 9
   Pour the Marsala wine in the pan, loosening browned bits from the bottom and cook for about 1 minute.
10. 10
    Add the chicken stock and cook for another few minutes; add butter.
11. 11
    Place chicken pieces back into pan.
12. 12
    Simmer for another 1-2 minutes until sauce is thickened.
13. 13
    Serve over Linguine.