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Chicken Marsala




Source of Recipe


Cooking Light


List of Ingredients




1/2 cup dry Marsala wine
1 teaspoon cornstarch
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon garlic powder
4 - 4-ounce skinned, boned chicken breast halves
2 teaspoons olive oil
2 cups hot cooked angel hair (about 4 ounces
uncooked pasta)


Recipe





Combine first 4 ingredients in a 1-cup glass measure; stir with a whisk until blended. Set aside.

Combine breadcrumbs, cheese, and garlic powder in a shallow dish, and stir well. Dredge chicken breast halves in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.

Microwave wine mixture at high 30 seconds or until slightly thick, stirring once. Arrange chicken over pasta; top with sauce.

Serving Size: 1 chicken breast, 1/2 cup pasta, and 1 tablespoon sauce

Source:
"Cooking Light, September 1996, p.124"


Suggested Wine: Chardonnay

NOTES : I couldn't find a chicken Marsala recipe that suited my taste, so I created one of my own.
—Jean M. Converse, Elsinore, California