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Chicken with Marsala Wine Sauce

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Chicken is an easy go-to meal. When paired with a Marsala wine sauce and served atop a bed of angel hair pasta or spaghetti, it makes a luscious and impressive meal. This is an easy preparation meal.

Chicken with Marsala Wine Sauce

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup flour
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 4 cups fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup dry Marsala wine
  1. Pound chicken with meat mallet until 1/4-inch thickness.
  2. In a large resealable bag, mix flour, lemon pepper and salt. Add chicken, one piece at a time. Seal bag and shake to coat.
  3. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken and cook for 4 to 5 minutes on each side or until no longer pink. Remove and keep warm.
  4. Using same skillet over medium heat, heat remaining oil. Add mushrooms and cook until tender. Add garlic and cook for 1 minute.
  5. Add wine and bring to a boil. Cook 5 to 6 minutes or until liquid is reduced by half, stirring to loosen browned bits from bottom of pan.
  6. Return chicken to pan, turning to coat in sauce. Heat through.
  7. Serve on a bed of prepared pasta. Drizzle with remaining sauce.

Serves 4.




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