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Chicken Marsala

Chicken Marsala

Cooking Light JULY 2002

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 20%
  • Fat: 6.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 31.9g
  • Carbohydrate: 27.1g
  • Fiber: 1.2g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 382mg
  • Calcium: 63mg
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Chicken Marsala recipe

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