Easy Chicken Scaloppine - cooking recipe

Ingredients
    1 tablespoon olive oil
    1/2 red onion, Thinly Sliced (About 1 Cup)
    10 ounces white mushrooms, Sliced (About 3 Cups)
    2 medium garlic cloves, Minced (about 1 teaspoon)
    4 boneless skinless chicken breast halves
    1/2 cup all-purpose flour
    1 teaspoon dried sage
    1/4 teaspoon salt
    1 -2 tablespoon olive oil
    1 -2 tablespoon butter or 1 -2 tablespoon margarine
    1/4 cup balsamic vinegar or 1/4 cup chicken broth
    8 ounces angel hair pasta, Cooked
    fresh basil leaf
    lemon wedge
Preparation
    In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
    Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
    In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
    In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
    Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
    Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
    Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
    Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.

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