Chicken Mascote

Ingredients

1 1/2 pound chicken breasts
flour for dredging
2 teaspoons chopped garlic
2 teaspoons chopped shallots
8 large mushrooms, sliced
linguini
1 Tbs. dried basil
salt and pepper to taste
2 Tbs. lemon juice
1 tbs cornstarch dissolved in 1 Tbs. water
1 cup dry white wine

Instructions

Cut each cutlet into three pieces and pound very thin. Dredge in flour, shaking off excess. Saute chicken pieces a few at a time, cooking until golden, turning once. Set aside. Discard all but a tablespoon of fat. Add garlic, shallots and mushrooms to pan and cook 2 minutes. Add wine and cook until reduced by half. Add basil, salt and pepper and cornstarch mixture and cook until slightly thickened. Simmer sauce 2 minutes and return chicken to sauce to reheat. Serve over linguini. Makes 5 servings.