SPEEDY CHICKEN MARSALA

Speedy Chicken Marsala image

Provided by Judy Holt

Categories Chicken

Time 40m

Number Of Ingredients 9

8 oz whole wheat or multigrain angel hair pasta
4 medium boneless skinless chicken breast halves (5oz. each)
1/4 c flour
1 tsp lemon pepper seasoning
1/2 tsp salt
2 Tbsp olive oil, divided
4 c sliced fresh mushrooms
1 clove garlic, minced
1 c marsala wine

Steps:

1. Cook the pasta according to package directions. Pound chicken with a meat mallet to 1/4 in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken one piece at a time; close bag and shake to coat.
2. in a large skillet, heat 1 Tbsp. oil over med. heat. Add chicken, cook for 4-5 minutes on each sice or until to longer pink. Remove; keep warm.
3. In the same skillet, heat remaining oli over med-high heat. Add mushrooms;and stir until tender. Add garlic; cook 1 min. longer. Add wine; bring to a boil. Cook 5-6 min. until liquid is reduce by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. Serve drained pasta with chicken.