Chicken With Marsala Wine Over Penne - cooking recipe

Ingredients

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

Preparation

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