Posted by: marthabernie | April 5, 2015


This is a dish that I have made frequently over the past five years.  Other than the chicken and olive oil, it is relatively low in fat and it doesn’t take a long time to prepare.


8 oz whole wheat angel hair pasta uncooked

4 boneless skinless chicken breast halves about 5 to 6 oz each.

1/4 cup flour

1 teaspoon lemon-pepper seasoning

1/2 teaspoon salt

2 tablespoons olive oil, divided

4 cups sliced fresh mushrooms

1 garlic clove, minced

1 cup dry Marsala wine

Cook pasta according to package directions.  Pound chicken with a meat mallet to 1/4 inch thickness.  In a large resealable plastic bag, mix the flour, lemon pepper and salt.  Add chicken one piece at a time, close bag and shake to coat.  Heat 1 tablespoon oil in a large skillet over medium heat.  Add chicken, cook for 4 to 5 minutes on each side or until no longer pink.  Remove and keep warm.  In the same skillet, heat remaining oil over medium high heat, add mushrooms and cook until tender, stirring occasionally.  Add garlic, cook one minute longer.  Add wine, bring to a boil.  Cook for 5 to 6 mintures or until liquid is reduced by half, stirring to loosen brown bits from pan.  Return chicken to pan, turning to coat with sauce, heat through.  Drain pasta and serve with chicken mixture.


  1. Very similar to my favorite recipe.


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