BUILD FOR THE LEMON BUTTER
1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
BUILD FOR THE CHICKEN MARSALA
1 Oz. Seasoned Oil
1 Cup Sliced Fresh Mushrooms
1/2 Tsp. Pepper, Salt, Garlic Salt
3 Precooked Breaded Chicken Medallions
10 Oz. Precooked Fettuccine Pasta
3 Oz. Marsala Wine
1/2 Cup Lemon Butter
Into a heated saute pan combine oil, mushrooms, spice mixture, and chicken medallions. Saute those ingredients until well heated and mushrooms begin to darken in color. Add Marsala wine and allow to reduce by 3/4s. Them remove from flame and fold in lemon butter. Serve over a bed of precooked fettuccine pasta.
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