Today was date day with my husband; he found a deal on Goldstar for a play in DC. It was called Magic and was put on by the Washington Stage Guild at a really pretty Methodist Church. I am apparently advertising for both.
On to our savory stuff.
Please don’t look at my plates. All the nice white ones are dirty at this exact moment. I think I’ll start looking for a nicer set, maybe get rid of some of these hand-me-downs…such as the fantastic blue and green plastic ones you see here. 🙂 Anyway, the recipe itself. Once again, I have to wonder if I didn’t put the wrong ingredient in, the recipe calls for dry Marsala wine; I found some in the cooking section with the marinades and stuff, but it was a bit…weird. It didn’t combine like the recipe said it would with the other ingredients. I’m going to keep an eye out for other options. The chicken itself was great, so I give that a definite 4 out of 5 stars, with a 2 out of 5 for the sauce.
Chicken Marsala from Cooking Light
1/2 cup dry Marsala wine
1 teaspoon cornstarch
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon garlic powder
4 (6oz.) skinless, boneless chicken breast halves
2 teaspoons olive oil
2 cups hot cooked angel hair pasta
1. Combine first 4 ingredients in a 1 cup glass measure, stirring with a whisk until well blended.
2. Combine breadcrumbs, cheese, and garlic powder in a shallow dish; stir well with wisk. Dredge chicken in breadcrumb mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side until done.
3. Microwave wine mixture at HIGH 30 seconds or until slightly thick, stirring once. Arrange chicken over pasts; top with sauce.
Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup pasta, and about 2 tablespoons sauce.)
I bet that chicken would be good with a creamy sauce and some noodles too. Although, I’m sure not as low in calories. Ah well, supposedly you only live once.