Directions

1

Prepare the linguine according to the manufacturer's instructions. Make sure the water has enough salt. Chicken Marsala can be prepared while the linguine is cooking.

2

Heat olive oil and butter on medium heat to pan fry the chicken breasts cutlets

3

Season the chicken breast cutlet with salt and pepper and then coat it with all purpose flour

4

Place it on hot oil and cook each side for about 4 minutes. The sides should have golden brown color

5

Once cooked, removed the chicken from the pan

6

On the same oil, add the sliced shallots, minced garlic, mushroom and salt and let it caramelize

7

Once the mushrooms shrink slightly, add the Marsala wine and chicken broth

8

Turn the heat up to speed up the reduction process and stir occasionally to avoid burning

9

Once the sauce has started to thicken, place the chicken back, add the heavy cream and mix thoroughly

10

Let the sauce to thicken to desired consistency

11

Serve warm with the linguine pasta