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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 box spinach fettuccine pasta
- 4 - chicken breasts, boneless & skinless
- 1/2 cup all purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano, dried
- 2 tablespoons olive oil, extra virgin
- 3 tablespoons butter, divided
- 1 - 8 oz packages baby bella mushrooms
- 3/4 cup marsala wine
- 1 tablespoon all purpose flour
How To Make california chicken marsala
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Step 1Cook pasta according to package directions.
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Step 2Place chicne between 2 sheets of plastic wrap, & flatten to 1/4" thickness, using rolling pin or meat mallet. In shallow bowl, combine 1/2 C flour, garlic powder, salt, pepper & oregano. Dredge chicken in flour mixture; shaking off excess.
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Step 3In a large skillet, heat oil & 2 tbsp butter over medium high heat; add chicken & cook for 5 minutes each side or until golden brown. Remove from skillet. Add mushrooms & remaining butter to skillet & saute for 5 minutes or until tender. Add wine & cook, stirring to loosen any browned bits from bottom of skillet. Sprinkle 1 tbsp flour over mushroom mixture & cook 5 minutes or until thickened, stirring often.
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Step 4Return chicken to skillet & cook 5 - 6 minutes. Serve with fettuccini.
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