CHICKEN MARSALA

6 oz V.H. Chicken Breast cut 1/2
1 oz Marsala wine
1 oz mushrooms
2 oz chicken veloute
1 oz drawn butter
5 oz fettuccine
2 oz cream
1 oz parmesan cheese

1 PORTION

1. Heat butter in saute pan.
2. Add chicken and mushrooms. Sear in pan until browning begins.
3. Add Marsala wine and flambee
4. Finish chicken in oven.
5. Add chicken veloute to pan.
6. Season to taste with salt and pepper.
7. Cook fettuccine to el dente, then cool.
8. In saute pan heat garlic butter.
9. Add Fettuccine and cream, reduce cream to proper consistency.

10. Finish with parmesan cheese.

Place creamy pasta on plate and top with medallions of chicken.
Cover with mushroom and marsala sauce.  RECIPE FILE COSTING:  cost price $3.91