Chicken Marsala

recipe

Yield:

4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 6 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.7 g
Protein 33.6 g
Carbohydrate 45.4 g
Fiber 2.4 g
Cholesterol 66 mg
Iron 3.2 mg
Sodium 471 mg
Calcium 31 mg

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1 1/2 teaspoons browning-and-seasoning sauce (such as Kitchen Bouquet), divided
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup sweet Marsala wine
1/4 cup water
1 tablespoon cornstarch
1/4 cup minced shallots
1 (4-ounce) can mushroom stems and pieces, drained
4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta)

Preparation

Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.

Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1 1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Serve chicken and mushroom sauce over pasta.

Note:

Norma Schonwetter,

Cooking Light

May 1995
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