Chicken in Tomato Marsala Sauce
- SERVES
- 4
- COOK TIME
- 25 Min
You just can't beat those great Italian flavorings. The Marsala wine smooths it out, too, with its touch of light sweetness. It's a great dish that you make all in one skillet.
What You'll Need
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breast halves
- 4 ounces fresh mushrooms sliced
- 1 can (8 ounces) tomato sauce
- 1/4 cup Marsala wine (medium or sweet)
What to Do
- In a small bowl, combine the oregano, garlic powder, onion powder, and pepper; coat the chicken with the seasonings,
- Heat a large nonstick skillet over medium heat for about 1 minute, then coat with cooking spray. Add the chicken and cook for about 5 minutes. Turn the chicken, add the mushrooms, and cook for 5 minutes more. Push the chicken to the side of the skillet, then add the tomato sauce and wine, stirring together with the mushrooms to mix well.
- Arrange the chicken in the sauce and simmer for about 12 minutes, or until the chicken is fork-tender and no pink remains.
Notes
Serve over hot cooked linguine.
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