CHICKEN MARSALA (Cooking Light)

By curly

Ingredients

• 4 skinned, boned chicken breast halves
• 1 1/2 tsps Kitchen Bouquet, divided
• 1/2 tsp salt
• 1/4 tsp dried rosemary, crushed
• 1/4 tsp pepper
• 1/3 cup sweet Marsala wine
• 1/4 cup water
• 1 Tbsp cornstarch
• 1/4 cup minced shallots
• 1 (4-oz) can mushroom stems & pieces, drained
• 4 cups hot cooked angel hair pasta (about 1/2 pound uncooked)

Details

Servings 4

Preparation

Step 1

Place chicken in an 8-inch square baking dish. Brush with 1 tsp Kitchen Bouquet and sprinkle with salt, rosemary and pepper.

Bake at 350 degrees for 30 minutes or until done.

Combine remaining Kitchen Bouquet, wine, water, and cornstarch in a 2-cup glass measure; stir well.

Microwave on HIGH 3 minutes or until thickened, stirring after 1 ½ minutes.

Add shallots and mushrooms; stir well. Microwave on HIGH 1 minute. Serve chicken and mushroom sauce over pasta.