- 3 boneless, skinless chicken breasts
- Butter or margarine
- 4 shallots finely sliced
- 12 oz. fresh mushrooms
- 1 cup marsala wine
- 8 oz. light cream
- fresh ground pepper
- 1 tablespoon lemon juice
Pound breasts into cutlets. Dredge in flour and saute in butter until golden brown. You may have to do several pans, but do not overcrowd. Remove chicken and set aside.
Saute shallots and mushrooms in butter until tender. Add marsala wine and lemon juice, scraping sides and bottom of pan and mixing well. Add freshly ground pepper to taste and finally light cream. Mix well and return chicken to pan. Simmer until ready to serve.
Boil 1 pound of linguine or desided pasta. Drain. Melt i stick margarine or butter. Pour over pasta and sprinkle very generously with romano cheese. Serve chicken over pasta.