chicken marsala...




This recipe is based on one from my Hurry Up Pasta Recipes book and I love it.  It is easy to make, flavor filled and wonderful the next day.
Chicken Marsala

5 filleted chicken breasts; pound on both sides
1/4 cup of flour -add salt and pepper
Oil
Butter
2 cups of sliced mushrooms
3 cloves of minced garlic
1- 28 oz can of whole tomatoes, crushed
1 - 8 oz can of tomato sauce
1/2 cup of Marsala wine
1 tablespoon of dried basil
Fresh basil
1 pound of linguine

Coat chicken with flour.
Coat skillet with olive oil and heat.
Cook chicken on both sides; you want the sides to look lightly golden in color.
Remove chicken from pan and add some butter.
Saute mushrooms and garlic for 3 minutes.
Stir in crushed tomatoes, tomato sauce, wine and basil.
Bring to a boil.
Reduce heat and add chicken back to pan.
Put in a 350 degree oven, covered,  for about 45 minutes.
Plate your pasta and top with two chicken breasts, sauce, fresh chopped basil and Parmesan cheese.