Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken Breasts,
Sliced 3/8" Thick,
Pounded to 1/4" Thick
Salt
Pepper, Ground
Flour
8 tb Butter
1/2 lb Mushrooms, sliced
1/2 tb Flour
1/2 c Marsala
1/2 c Beef stock

Season the chicken breasts with salt and pepper. Dip each chicken
breast in flour. Shake off the excess. Melt half the butter in a
saute pan over moderate heat. Add half of the the chicken breasts, 3
or 4 at a time, after the foam subsides. Brown the chicken breasts
(3-4 minutes per side). Set aside - keep warm. Add the remaining
butter. Brown the remaining chicken breasts. Set aside - keep warm.
Use the same pan to saute the mushrooms until golden. Stir in the
measured amount of flour. Add the Marsala and the stock. Bring to a
boil. Cook until the sauce becomes creamy (about 10 minutes). Slip
the chicken breasts into the sauce. Heat through. Serve over linguine.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95

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