Chicken Marsala

1.tlace breast halves between sheets of plastic wrap, or wax paper. Pound until thin.
2.tombine 1/4 c flour, seasoned salt and pepper. Coat chicken pieces in flour mixture, shake off any excess flour.
3.tn large skillet, put 1T butter and 3 T olive oil and heat over medium heat until very hot but not smoking. Add 1/4 cup chopped green onions or shalolots and two garlic cloves, minced. Cook for 1 minute. Add mushrooms and saute until brown about 6 minutes. Remove from pan.
4.teat 1 T butter and olive oil to pan, heat. Add chicken in pan until golden brown, turn and cook other side until golden brown chicken. Remove from pan. Put chicken on hotproof platter and keep warm in low oven.
5.tdd 3/4 cup Marsala wine to pan and bring to boil, scraping to remove any browned bits from the bottom of pan. Add 1 1/2 cup of chicken stock and cook for 3 minutes or until the sauce has thickened slightly. Add mushrooms then simmer until sauce is slightly thickened. Lower heat to medium and add 2/3 cup heavy cream. Simmer 3 minutes, add lemon juice.
6.teturn chicken breasts to the pan and continue to cook until they are cooked thoroughly and sauce has thickened - about 5 minutes.
Bring large pan of water to boil, add noodles and cook for approximately minutes. Drain and put in bowl or large plate. Toss with 2T butter and parsley.
Serve chicken and sauce over pasta.