CHICKEN MARSALA OVER LINGUINE

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
2 cups sliced mushrooms
1/2 teaspoon minced garlic
1 can (14 1/2 ounces) whole tomatoes, chopped, undrained
1 can (8 ounces) tomato sauce
1/3 cup Marsala wine
1/2 teaspoon dried crushed basil leaves
8 ounces linguine, cooked and drained
Parmesan cheese

In a large plastic bag, combine flour, salt and pepper. Add chicken and shake to coat.

Heat oil in a skillet. Add the chicken and cook 5 minutes per side, until browned and no longer pink in the center. Remove and set aside.

In the same skillet, cook and stir mushrooms and garlic for 2-3 minutes. Stir in tomatoes, tomato sauce, wine and basil. Reduce heat; simmer, uncovered, for 5 minutes.

Return chicken to the skillet. Spoon the sauce over the chicken. Simmer, uncovered, for 5 more minutes.

Serve over hot linguine. Sprinkle with Parmesan.

Makes 4 servings
Source: The Columbus Dispatch; Wednesday, September 6, 2000