Chicken Vegetable Marsala

Slice chicken breast into strips approximately 2 inches by 4 to 5 inches long. Pound down each piece with kitchen mallet until thin and flat.

Cook linguine as directed on package, set aside to drain and cool.

Steam all veggies together, set aside. Toss chicken in flour salt and pepper mixture.

In butter and olive oil, fry chicken until lightly browned then set aside. Combine half of broth and half of marsala in pan with vegetables, cook until just soft then set aside.

Combine with remaining broth and marsala and chicken, cook covered on simmer for 20 minutes.

Drain marsala/broth mix from both chicken and vegetables. Boil in pan with 2 tbsp flour to thicken. Add all ingredients to pasta mixture, except chicken. Serve chicken over pasta.