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Speedy Chicken Marsala Recipe

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This recipe for Speedy Chicken Marsala is from The Dougherty Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz uncooked whole wheat or multigrain angel hair pasta
4 boneless, skinless chicken breast halves (5 oz 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:
Directions:
1. 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.

2. In a large skillet, heat 1 T. oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove; keep warm.

3. 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.

4. Drain pasta; serve with the chicken mixture.
Number Of Servings:
Number Of Servings:
4

 

 

 

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