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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho Ingredients:
8 ounces uncooked whole wheat or multigrain angel hair pasta |
4 boneless skinless chicken breast halves (5 ounces each) |
1/4 cup king arthur unbleached 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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