From Cooking Light magazine''s 2003 Recipe Annual
|1/2||cup Marsala Wine|
|1/2||tsp dried tarragon|
|1/4||c Italian flavored breadcrumbs|
|2||tbsp grated Parmesian cheese|
|1/2||tsp garlic powder (or McCormick''s California Stype Garlic Pepper)|
|4||skinless boneless chicken breast halfs, trimmed and flattened to ~1/2"|
|2||tsp olive oil|
|2||c cooked angel hair (capellini) pasta|
tbsp melted butter or to taste
|2||finely chopped garlic cloves, or to taste|
Combine first four ingredients (Marsala wine through salt) in a microwave-safe container
Conbine next three ingredients (breadcrumbs through garlic powder) in a flat plate and mix thoroughly
Heat oil in a large skillet. Dredge the chicken breasts in the breadcrumb mixture, and saute about four minutes on each side, or until done.
Toss capellini with butter and garlic
Microwave Marsala mixture on HIGH for ~30 seconds, stirring once.
Arrange chicken breasts on indovidual servings of pasta, pour equal portions of Marsala mixture over each.
Serves 4. Around 350 calories each (30% from fat)