The thing I LOVE about this recipe is that it’s quick, easy & Italian It’s one of those dishes that you can whip right up when you’re really not feeling the jive to make a feast after a long day of work (that’s what I did).  It is also one of those dishes that makes you look like a master chef to your dinner guests  It’s so YUMMY!

Ingredients

• ½ C flour
• ½ tsp. Salt
• Pepper (to taste)
• 4 vegan chicken cutlets
• salt (to taste)
• 2 Tbsp olive oil
• 2 Tbsp vegan margarine
• 1-8 oz. Package of button mushrooms sliced
• ½ C Marsala
• 1/2 C Sherry
• 16 oz. Angel hair pasta (cooked)

In a shallow pan, mix together the flour, ½ tsp. salt, and pepper. Sprinkle a dash of salt on chicken and coat chicken with flour mixture.

In a large skillet over medium heat., melt margarine in oil. Place chicken in the pan, and let it brown lightly.

Turn over chicken and add mushrooms. Pour in wine and sherry. Cover and simmer chicken 8 – 10 minutes or until mushrooms are cooked down.

Chik’n Marsala