Ingredients:
8 oz. uncooked whole wheat or multigrain angel hair pasta
4 (5 oz. each) boneless skinless chicken breast halves
1/4 c. all-purpose flour
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
2 Tbsp. olive oil, divided
4 c. sliced fresh mushrooms
1 garlic clove, minced
1 c. dry marsala wine
Directions:
Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4 inch 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.
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 from pan.
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.
Drain pasta; serve with chicken mixture.
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