Chef Anne Neely-Beck Cooks Chicken Marsala and Asparagus Dish

11:59 AM, Apr 7, 2013   |    comments
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Quick, Easy, and Healthy Chicken Marsala

8 ounces uncooked whole wheat pasta
4 boneless skinless chicken breast halves (5 oz each)
¼ cup all purpose flour
½ tsp lemon zest
Pepper to taste
½ tsp salt
2 T olive oil divided
4 cups sliced fresh mushroom
1 glove garlic minced
1 cup dry Marsala wine

Cook pasta according to package directions.  Pound chicken breast with meat pallet to ¼ inch thickness.  In a large zip top bag, mix the flour, lemon zest, salt and pepper.  Add chicken, one piece at a time close bag and shake.
In a large skillet heat 1T olive oil over medium heat, add chicken cook for 4-5 minutes on each side to it is no longer pink.  Remove and keep warm.
In the same skillet add remaining oil, add mushroom , cook until tender add garlic and cook 1 minute longer, add wine bring to a boil cook for 5 or 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 and heat thoroughly.
Drain pasta serve with chicken.

Asparagus with Sun-Dried Tomatoes and Lemon Zest

1 pound fresh asparagus trimmed
1 T butter
1 or 2 T chicken broth
1 tsp olive oil
1 tsp lemon zest
Salt and pepper to taste
2 T sun-dried tomatoes in oil patted dry and chopped
1 tsp fresh basil

Steam asparagus for about 4 minutes until crisp
Meanwhile in small saucepan melt butter add chicken broth, olive oil, lemon zest, salt
and pepper.
Transfer asparagus to serving platter, drizzle with butter sauce. Top with the sun-dried tomatoes and basil.

 

 

 

 

 

 

 

 

 

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