Total Time
Prep 20 mins
Cook 15 mins

This is my family's favorite meal. It tastes "gourmet", although it's not hard to make!


  1. Pound chicken breasts in a plastic zip top bag or between plastic wrap until ¼ inch thick.
  2. Heat oil over medium-high heat in a large skillet.
  3. Roll chicken pieces in flour.
  4. Sprinkle with salt and pepper.
  5. Fry in pan for about 5 minutes on each side until golden brown, turning once.
  6. Remove chicken and place on a large plate.
  7. Cover with aluminum foil to keep warm.
  8. Saute the mushrooms and shallots in the same pan over medium heat for 1-2 minutes.
  9. Pour the Marsala wine in the pan, loosening browned bits from the bottom and cook for about 1 minute.
  10. Add the chicken stock and cook for another few minutes; add butter.
  11. Place chicken pieces back into pan.
  12. Simmer for another 1-2 minutes until sauce is thickened.
  13. Serve over Linguine.