Chicken Marsala with Bow Tie Pasta

Directions

1. Begin by taking the shallot or red onion and dicing finely.
2. Thinly slice the mushrooms.
3. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise.
4. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
5. Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened.
6. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
7. Remove the mushrooms to a bowl and set aside.
8. Dredge the chicken in the seasoned flour.
9. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides.
10. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
11. Add the Marsala to the pan and deglaze.
12. Let the wine reduce by about ½ until it becomes slightly syrupy.
13. When reduced add the cream and combine.
14. Put the mushrooms back into the sauce to heat.
15. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over.
16. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve.
17. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.