Speedy Chicken Marsala

Speedy Chicken Marsala Recipe

No Photo

Have you made this?

 Share your own photo!

Judy Holt


From A Taste of Home

★★★★★ 1 vote
10 Min
30 Min


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


1Cook 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.
2in 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.
3In 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.

About Speedy Chicken Marsala

Course/Dish: Chicken