1 lb. skinless, boneless chicken breasts, cut into lg. chunks
Flour to coat chicken
2-3 tbsp. butter
1 clove garlic, chopped
2 scallions, chopped
1 (8 oz.) can mushrooms, drained
Freshly ground pepper to taste
1/2 tsp. thyme flakes
1/2 tsp. basil flakes
1/2 tsp. oregano flakes
1/2 c. marsala wine
Marsala or chicken broth if needed
Approx. 1/2 lb. fettuccine noodles
butter

Coat chicken with flour. Melt butter in a large frying pan. Add garlic and chicken, saute until golden brown. Combine herbs. Add 1/2 of herb mixture to chicken. Add marsala wine.

This dish is best if chicken is flamed. To flame, turn up heat to high, add marsala and using a long match, quickly touch lit match to marsala in pan. Pan will flame. Let flame for a few seconds, then cover with lid to extinguish. Mixture will get thick and glazed. Add scallions, mushrooms and added broth or marsala to thin if necessary. Season with pepper.

Toss hot cooked noodles with butter and rest of herb mixture and freshly ground pepper. Serve chicken over noodles. This is a quick and impressive dish for company! Serves 3-4.