Chicken Marsala
6 tablespoons unsalted butter
6 - 2oz chicken scallops
flour
salt and pepper to taste
2 shallots
4 oz. marsala cooking wine
angel hair pasta
Cook pasta according to package directions.
Melt butter in sauté pan using medium-high heat.
Lightly coat the chicken with the flour. Shake off excess flour.
Place chicken in sauté pan and lightly brown on one side.
Sprinkle with salt and pepper and turn chicken over.
Add chopped shallots and cook for 1 minute.
On high heat, add marsala wine and boil rapidly to burn off excess alcohol.
Transfer chicken to warm plate. Pour sauce over chicken and serve with pasta.
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