Chicken San Remese 4 Boneless Chicken halves (~ 4oz.) 1/2 tsp. Salt 1/4 freshly groung pepper 2tbs.

Flour 1tbs butter or marg. 1/2 cup (2oz) Pancetta ( lean bacon is OK ) 1/2 cup diced onion 1 bag (10 oz ) fresh spinach 1/2 pounds sliced mushrooms 3 tbs Marsala wine or Sherry 1 cup heavy or whipping cream 3 tbs prepared marinara sauce 1package frozen or jar of artichoke hearts 1/2 pound cheese tortellini cooked according to package directions 1. Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12" non-stick skillet over medium high heat. Add chicken and cook 4 minutes per side, untilgolden; set aside. 2. Add pancetta,and onion to same skillet, cook stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes, until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer for 7 minutes. 3. Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken , sauce, and pasta among 4 serving plates. 4. Bon Appetite'