- Chicken Marsala
- 4 boneless, skinless chicken breasts
- 2 Tbsp flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3 Tbsp olive oil, divided
- 1 cup sliced fresh mushrooms
- 2 tsp corn starch
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 tsp sweet basil
- 1/2 tsp onion powder
- Angel Hair with Cherry Tomatoes and Basil
- 1 box Angel Hair
- 1/4 cup extra virgin olive oil
- 2 cloves garlic peeled
- 1 tsp red chili pepper flakes
- 2 pints cherry tomatoes halved
- 5 leaves fresh basil
- 1/2 cup romano cheese grated
Pound chicken pieces to 1/4 inch thickness (place between 2 sheets of waxed paper before pounding)
Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
Heat 2 Tbsp oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until donem turning once,. Remove from pan.
Add 1 Tbsp oil and mushrooms to skillet. Saute 2 to 3 minutes. Mix corn starch, wine chicken broth, basil and onion powder; add to mushrooms, Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over cooked angel hair with cherry tomatoes and basil.
Angel Hair with Cherry Tomatoes and Basil
Bring a large pot of water to a boil, heat olive oil in a large skillet,. Peel and gently press garlic. Add garlic and red pepper flakes.
Cut cherry tomatoes in half and tear the basil into small pieces,.
Add cherry tomatoes and basil to the skillet. Simmer for 5 minutes, Season with salt, Discard garlic cloves.
Cook Angel Hair pasta according to package directions. Drain and toss with sauce. Garnish with freshly grated Romano Cheese.