Chicken Marsala
Slice and set aside:
 10 - 12 button mushrooms, set aside.
Make slurry. Mix together, set aside:
1 Tablespoon cornstarch
2 cup chicken stock, set aside
Melt in a skillet (medium heat):
1/4 cup olive oil
1/2 stick butter
Place into a shallow dish:
1/2 cup flour
Coat in flour, then place into the heated skillet:
2 skinless boneless chicken breast halves (1 lb total)
To serve with pasta, prepare pasta as directed, drain, return it into the pan in which is was cooked.
Reserving enough sauce for topping, pour the rest of the sauce over the warm pasta.
Blend.
Put the pasta on serving plate(s), top with chicken breast(s), add remaining sauce on top.
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On medium heat, cook for about 5 minutes,
then turn over.
Add, cover and simmer for 10 minutes:
sliced mushrooms
1 Tablespoon dried Tarragon
3/4 cup marsala wine
Remove breasts, set aside.
Increase heat to high setting.
Stir contents in the skillet, and add
cornstarch slurry
Stir until broth is clear and thickened.
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