From Cooking Light magazine''s 2003 Recipe Annual

1/2 cup Marsala Wine
1 tsp cornstarch
1/2 tsp dried tarragon
1/8 tsp salt
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)