CHICKEN MARSALA

By curly

Ingredients

• 1/2 cup dry Marsala wine
• 1 tsp cornstarch
• 1/2 tsp dried tarragon
• 1/8 tsp salt
• 1/4 cup Italian-seasoned breadcrumbs
• 2 Tbsps grated Parmesan cheese
• 1/8 tsp garlic powder
• 4 (4 oz) skinned, boned chicken breast halves
• 2 tsps olive oil
• 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Preparation

Step 1

Combine first 4 ingredients in a 1-cup glass measure; stir with a whisk until blended. Set aside.

Combine breadcrumbs, cheese and garlic powder in a shallow dish and stir well. Dredge chicken breast halves in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.

Microwave wine mixture at high 30 seconds or until slightly thick, stirring once. Arrange chicken over pasta; top with sauce.