Chicken Marsala

3 boneless, skinless chicken breasts, cut into 9 thin cutlets

1/4 C flour

1/4 tsp salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp dried oregano

3 tbsp olive oil

2 C sliced mushrooms

2 C Marsala wine

1/2 C chicken broth

1/2 tsp dried basil

1 tsp onion powder
4 tbsp cornstarch dissolved in 1 C warm chicken broth
1 package of linguine pasta


In a shallow bowl, mix together flour, salt, garlic powder, black pepper and oregano. Heat 2 tbsp olive oil in a large skillet. Coat chicken pieces in flour mixture. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Start water to boil for pasta. Add mushrooms, wine, 1/2 C chicken broth, basil and onion powder. Simmer for 5 minutes. Place pasta in boiling water and cook per directions on box. Remove chicken, cover and keep warm. Simmer sauce an additional 7 minutes. Slowly add cornstarch mixture until sauce thickens and simmer an additional 2 minutes. Serve sauce over chicken and linguine.