Chicken Marsala

AnthonyChicken, MAIN DISHES



For:  4 servings


  1. Cook pasta according to package directions. Pound chicken with a meat mallet to ¼ in thickness. In a large resalable plastic bag, mix the flour, lemon pepper and salt. Add to chicken, one piece at a time; close bag and shake to coat.
  2. In a large skillet, heat 1 Tbsp. 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 pain, turning to coat with sauce; heat through.
  4. 4. Drain pasta; serve with the chicken mixture.

Recipe notes

Nutritional Information:  493 cal., 11g fat (2g sat. fat), 78mg chol., 279mg sodium, 50g carb., 7g fiber, 40g protein.

Source:  Taste of Home – March 2013

AnthonyChicken Marsala