Chicken Marsala

Chicken Marsala - Betty Crocker

Prep: 10 minutes Cook: 25 minutes Serves: 4

4 chicken breasts, boneless/skinless
1/2 C flour
1/4 tsp. salt
1/4 tsp. pepper
2 T olive oil
2 garlic cloves, minced
8 oz fresh mushrooms, slices
1 T parsley (dried)
1/2 C reduced fat and low sodium chicken broth

In a shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

In a 10 inch skillet, heat oil over medium heat. Cook garlic, mushrooms and parsley in olive oil for 5 minutes; stir frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until browned. Add chicken broth. Cook an additional 8-10 minutes (cook covered) until chicken is no longer pink in the center. Serve with pasta.

Garlic Pasta - Frog Prince

To make an excellent garlic pasta to accompany this dish -- my husband created this one!

1/2 pound linguini pasta, whole wheat
1/4 C olive oil
1/4 C parsley, dried
4 garlic cloves, minced
1/2 Parmesan cheese
Dash, ground black pepper

Boil pasta until tender. Drain.

In a small saucepan, heat oil over medium heat and add garlic; saute for 1-2 minutes. Reduce heat to low, and add parsley. Keep warm until ready to serve. Toss noodles with sauce and top with Parmesan cheese, to taste.