Chicken Marsala

Cooking Light
4 servings (serving size: 1 chicken breast half, 1/2 cup pasta, and about 2 tablespoons sauce)


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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) skinless, boneless chicken breast halves
2 teaspoons olive oil
2 cups hot cooked angel hair (about 4 ounces uncooked pasta)


Combine first 4 ingredients in a 1-cup glass measure, stirring with a whisk until blended.

Combine breadcrumbs, cheese, and garlic powder in a shallow dish; stir well with a whisk. Dredge chicken in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 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.

Created date

June 2004

Nutritional Information

Calories 306
Caloriesfromfat 20 %
Fat 6.7 g
Satfat 1.8 g
Monofat 3 g
Polyfat 1 g
Protein 31.9 g
Carbohydrate 27.1 g
Fiber 1.2 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 382 mg
Calcium 63 mg