Sarasota's Chicken Marsala

Step 1: Chicken ... I like to use a medium size chicken breast and lightly pound. I don't want them paper thin like a scallopini, but I don't want too thick either. Put the chicken breast between 2 sheets of plastic wrap and pound until you have an even thickness about 1/4-3/8" thick.

Step 2: Coating ... Mix the flour, salt, pepper and oregano in a pie plate or shallow pan. Then dredge the chicken in the flour and shake off most of the extra. Let them rest 10 minutes before sauteing.

Step 3: Saute ... Add the oil and butter to a saute pan and bring to medium high heat. Add the chicken and saute until golden brown on both sides, 3-4 minutes per side. Remove the chicken to a plate while you start the sauce.

Step 4: Sauce ... Add the shallots, mushrooms, and proscuitto to the pan and cook 2-3 minutes. Then deglaze with the marsala, scraping up any bits off the bottom of the pan. Add the chicken broth, white wine or sherry, and cook 2 minutes; add the chicken back in and reduce the heat to medium low (simmer) until the mushrooms are tender and the chicken is cooked through; about 4-5 minutes. If you like a bit more sauce, you can add a bit more chicken broth.

Step 5: Pasta ... As you cook the chicken, prepare the pasta according to package directions in plenty of salted water. Drain and toss with 1 teaspoon of olive oil.

Step 6: Finish ... Add the butter and parsley to the sauce, and season with any salt and pepper if necessary - mix well to combine.

Step 7: Serve ... Plate the pasta and top with one of the chicken breasts and the sauce. Add a salad and garlic bread or vegetable of your choice and ENJOY!