Chicken Marsala - 1

Recipe Ingredients

4		Boneless skinless chicken breast halves - (4-ounce)
1 1/2 teaspoons	7.5ml	Browning-and-seasoning sauce - divided
		(such as kitchen bouquet)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried rosemary - crushed
1/4 teaspoon	1.3ml	Pepper
1/3 cup	78ml	Sweet marsala wine
1/4 cup	59ml	Water
1 tablespoon	15ml	Cornstarch
1/4 cup	23g / 0.8oz	Minced shallots
4 oz	113g	Mushroom stems and pieces - (1 can) drained
4 cups	948ml	Hot cooked angel hair pasta - (1/2 pound)

Recipe Instructions

Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent.

Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.

Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1-1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Yield: 4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 cup pasta).

Source:
Cooking Light, May 1995, page 124

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