Instructions

• 1 In a shallow plate or bowl, combine the flour and house essence and stir to combine. Quicjly dredge the chicken in the seasoning flour mixture shaking off any excess.
• 2 Heat oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tbsp. butter and cook the chicken breasts until golden bornw on each side, abot 3 minutes per side. Transfer to a place and keep warm.
• 3 Add 1 tbp butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown and have given off their liquids. Add the marsala win to the pan and bring to a bil, scraping up any browned bits off the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes or until the sauce has thickend slightly. Lower the heat to medium and return the chicken to the pan and continue to cook until they are warmed through, abot 4 to 5 minutes.
• 4 Swirl in the remaining butter. Season with salt and black pepper to taste. Remove from heat.
• 5 Take the chicken out of the pan. Add the cooked pasta and stir until it has been totally cover with the sauce. Serve immediately topped with some fresh parsley for garnish.