Monday, February 25, 2013

Speedy Chicken Marsala Recipe



Ingredients


•8 ounces uncooked whole wheat or multigrain angel hair pasta
•4 boneless skinless chicken breast halves (5 ounces each)
•1/4 cup all-purpose flour
•1 teaspoon lemon-pepper seasoning
•1/2 teaspoon salt
•2 tablespoons olive oil, divided
•4 cups sliced fresh mushrooms
•1 garlic clove, minced
•1 cup dry marsala wine

Directions

•Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.
 • In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove; keep warm.
 • In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.
 • Drain pasta; serve with chicken mixture.

Yield: 4 servings.
WeightWatchersPointsPlus 11

Find the original recipe at Taste of Home

1 comment:

  1. Ooh, this looks good. I like anything with mushrooms, though. :)

    Amanda

    ReplyDelete