Tony's Table: Chicken Marsala

NEW YORK (CBS 2) - A classic Italian dish can now be whipped up for your family tonight with Tony Tantillo's recipe.

Chicken Marsala

2 chicken breasts, pounded thin
2 tablespoons olive oil
1 cup seasoned flour
1/2 cup marsala wine
2 tablespoons butter
2 sprigs of sage
1/4 cup mushrooms, any variety, sliced thin
1 cup chicken stock
1/2 lb. linguini

Prepare pasta:
- Cook linguini in salted boiling water for 7-8 minutes, until al dente. Set aside.

Prepare chicken:
- Heat olive oil in saute pan.
- Spread a thin layer of flour across a plate, then use it to coat both sides of the chicken breasts.
- Brown chicken on both sides, about 2 minutes per side.
- Remove chicken from pan and set aside.
- Add butter, marsala wine, mushrooms, and chicken stock to pan.
- Cook until the pan's contents reduce by 50%.
- Return chicken breasts to pan, along with sage leaves.
- Cook until chicken is tender all the way through.
- Serve upon a bed of linguini.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)