2 oz. corn oil
1 (5 oz.) chicken breast
3 tbsp. flour
2 oz. sliced mushrooms
1 oz. Marsala wine (sweet)
2 oz. beef stock
1 oz. half and half
6 oz. cooked pasta (angel hair)
1/2 oz. chives or green onions, chopped

In a saucepan, heat oil. Dredge chicken in flour and place in pan. Cook until done, making sure not to burn chicken. Add mushrooms. Deglaze pan with Marsala wine. Add beef stock; reduce by half. Slowly add half and half and cook for 1 minute. In a pot, cook the pasta. Drain and remove to a plate. Place chicken to side of pasta. Spoon sauce over chicken. Sprinkle onions or chives over top of chicken.