Ingredients

• 1 1/2 pounds chicken cutlets
• Flour, for dredging
• Beaten egg
• Olive oil, for pan
• 2 tablespoons butter
• 2 garlic cloves
• 1 tablespoon Italian seasoning
• 1 cup marsala
• 1 can chicken broth
• 1 small basket mushrooms, thinly sliced
• 2 plum tomatoes
• 10 ounces fresh or frozen peas
• Parsley, to garnish
• 1 pound bow tie pasta, cooked

Instructions

1. Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.