Best Speedy Chicken Marsala Recipes

SPEEDY CHICKEN MARSALA

Speedy Chicken Marsala image

This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry Marsala wine

Steps:

Cook 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. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.

Nutrition Facts : Calories 493 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 40g protein.

SPEEDY CHICKEN MARSALA

Speedy Chicken Marsala image

From A Taste of Home

Provided by Judy Holt

Categories Chicken

Time 40m

Number Of Ingredients 9

Ingredients

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.