Chicken in tomato marsala sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Boneless, skinless broiler-fryer chicken |
| Breast halves | ||
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Freshly ground pepper |
| Vegetable cooking spray | ||
| 4 | ounces | Fresh mushrooms, sliced |
| 8 | ounces | Tomato sauce (1 can) |
| ¼ | cup | Marsala wine |
Directions
In a small bowl, mix together the oregano, garlic powder, onion powder and pepper. Sprinkle generously over all sides of the chicken using all of the mixture. Heat a non-stick frying pan over high heat for about 1 minute; then spray with the vegetable cooking spray. Add the chicken and cook for about 5 minutes. Push the chicken to the side and add the tomato sauce and wine, stiring with the mushrooms to mix well. Arrange the chicken in the sauce and simmer for about 12 minutes or until a fork can be inserted in the chicken with ease.
Serve with cooked linguine.
Makes 2 servings.
Nutrients per Serving: 342 Calories, 56.3 g Protein, 12⅘ g Carbohydrates, 6⅗ g Fat, 1⅘ g Saturated Fat, 146 mg Cholesterol, 819 mg Sodium.
[THE BALTIMORE SUN; February 13, 1991] Posted by Fred Peters.