1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
2 boneless, skinless broiler-fryer chicken breasts
4 ounces fresh mushrooms, sliced
1 (8-ounce) can tomato sauce
1/4 cup Marsala wine
2 cups linguine, cooked


1. In small bowl, combine oregano, garlic powder, onion powder and pepper; sprinkle generously all over chicken.
2. Heat nonstick skillet over medium heat about 1 minute; then spray with cooking spray. Add chicken and cook about 5 minutes. Push chicken to side and add mushrooms, saute for about 3 minutes.
3. Add tomato sauce and wine, combining with mushrooms. Combine chicken with sauce and simmer about 12 minutes or until fork can be inserted in chicken with ease. Serve with linguine.

Marsala is Italy’s most famous fortified wine. It has a rich, smoky flavor that can range from sweet to dry.

Chicken In Tomato Marsala Sauce
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