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Chicken Mascote

1 1/2 lbs chicken breasts
flour for dredging
2 tsp. chopped garlic
2 tsp. 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

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.

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