Chicken Marsala with Pasta |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
âThis dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.â âTrisha Kruse - Eagle, Idaho Ingredients:
2 cups sliced fresh mushrooms |
1/4 cup butter, divided |
2 teaspoons minced garlic |
2-1/4 cups hot water |
1/4 cup marsala wine or chicken broth |
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix |
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
2 tablespoons sour cream |
Directions:
1. In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.
2. Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
3. In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken. Yield: 4 servings.
|
|