Speedy Chicken Marsala

Speedy Chicken Marsala
Adapted from tasteofhome.com
Speedy Chicken Marsala

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan. 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 chicken mixture. Yield: 4 servings.

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