Chicken Marsala

I have used chicken breasts, and leg quarters, both come out delicious!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 5  chicken breasts
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  vegetable oil
• 2  cups  sliced mushrooms
• 1 (14 1/2ounce) can whole tomatoes
• 1 (8 ounce) can tomato sauce
• 1⁄3 cup marsala wine
• 1⁄2 teaspoon dried basil
• 1  lb  cooked linguine

Directions

1. In large plastic food bag combine chicken, flour, salt and pepper. Shake and coat chicken thoroughly.
2. In large skillet brown chicken in oil, 5 mins per side, remove. Set aside, no need to keep warm.
3. In same skillet, cook & stir mushrooms and garlic 2-3 minutes, or until garlic is cooked to preferred doneness.
4. Stir in tomatoes (drained and chopped), tomatoe sauce, wine and basil.
5. Simmer 1 - 2 minutes.
6. Return chicken to skillet, Spoon sauce over it, so that it is fully 'sauced' over.
7. Cover, simmer for at least 5 minutes Turn chicken once during cooking. More if preferred.
8. Serve hot over linquine or other pasta of choice.