An elegant, yet simple to prepare dish of chicken in an Italian-style tomato marsala sauce, served on a bed of linguine pasta.

Chicken In Tomato Marsala Sauce

1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fresh ground pepper

2 large boneless, skinless broiler-fryer chicken breasts pieces
Vegetable cooking spray
4 ounces fresh mushrooms, sliced
1 (8-ounce) can tomato sauce
1/4 cup Marsala wine

Hot cooked linguine for accompaniment

1. In small bowl, mix together oregano, garlic powder, onion powder and pepper; sprinkle generously over all sides of chicken using all of mixture.
2. Heat nonstick frypan over medium temperature about 1 minute; then spray with vegetable cooking spray. Add chicken and cook about 5 minutes more. Push chicken to side and add tomato sauce and wine, stirring with mushrooms to mix well. Arrange chicken in sauce and simmer about 12 minutes or until fork can be inserted in chicken with ease.
3. Serve with linguine

Makes 2 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.