Chicken With Marsala Wine Over Penne

• 1 lb. chicken cutlets (4)
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 2 shallots
• 1 (4 oz.) jar sliced mushrooms
• 1/2 (16 oz.) can Progresso chicken broth
• 1/2 c. Marsala cooking wine
• flour and pepper, mixed for dredging
• 3/4 lb. penne pasta

1. Melt butter until sizzling, then add oil.
2. Dredge cutlets in flour and immediately place into frypan.
3. Cook on high until golden, 2 1/2 to 3 minutes per side.
4. Remove cutlets.
5. Set aside to drain fat.
6. Place shallots into pan and saute 2 minutes.
7. Add mushrooms, chicken broth and Marsala cooking wine.
8. Cook 2 minutes. Add cutlets.
9. Turn off.
10. Cook pasta.
11. Drain pasta; place into a large bowl and pour chicken and liquid over pasta.
12. Enjoy!

chicken cutlets, butter, olive oil, shallots, mushrooms, chicken broth, marsala cooking wine, flour, penne pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772765 (may not work)