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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1 1/2 teaspoons browning-and-seasoning sauce (such as kitchen bouquet), divided |
1/2 teaspoon salt |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/3 cup sweet marsala wine |
1/4 cup water |
1 tablespoon cornstarch |
1/4 cup minced shallots |
1 (4-ounce) can mushroom stems and pieces, drained |
4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta) |
Directions:
1. Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.
2. Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1 1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Serve chicken and mushroom sauce over pasta.
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