Fettucine With Chicken In Marsala

• 1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
• flour
• 2 Tbsp. olive oil
• salt and pepper
• 1 medium onion, diced
• 1 1/2 c. sliced mushrooms
• 2 cloves garlic, minced
• 1 tsp. minced shallot (optional)
• 1/2 c. dry Marsala wine
• 1 c. beef broth
• 1 large tomato, peeled and diced
• 3 green onions, chopped
• 1 lb. fettucine

1. Dust chicken with flour.
2. Heat oil in a wide frying pan over medium-high heat.
3. Add chicken and cook until golden brown (about 3 to 4 minutes total).
4. Add salt and pepper to taste.
5. Drain excess pan drippings.
6. Add onion and mushrooms and cook until onion is soft, about 4 minutes.
7. Add garlic and shallot and cook 1 minute. Add wine, beef broth, tomato and green onions.
8. Heat through and let sauce thicken.

chicken breasts, flour, olive oil, salt, onion, mushrooms, garlic, shallot, marsala wine, beef broth, tomato, green onions, fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870528 (may not work)