Speedy Chicken Marsala

(Courtesy of Taste of Home)

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.