Rigatoni D

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   ["Pound chicken to 1/4"" thickness between 2 sheets of plastic wrap.", "", "Combine flour, 1/2 tsp. salt, 1/4 tsp. pepper, and basil; mix well. Heat 3 tbsp. oil and 3 tbsp. butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken until lightly bowned on other side, then set aside.", "", "In a large (12"") high wall skillet, heat oil, mushrooms, Spanish onion, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.", "", "Cube cooked chicken and add back to the skillet.", "", "Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 minutes)", "", "Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.", "", "Cook the Rigatoni al dente (not fully cooked, about 10-11 minutes) (do not rinse after draining water)", "", "Add the well-drained rigatoni to the pan.", "", "Finish with parmesan cheese, basil, parsley and 1 tbsp. butter. Stir well then serve with a nice helping of shaved parmesan cheese on top."]

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