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Recipe submitted by Julia Fox, Annapolis, MD

Chicken with Roasted Peppers & Dilled Marsala Cream

4 boneless, skinless chicken breast halves
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 teaspoons olive oil, divided use
1 1/2 cups low sodium chicken broth
1/2 package (1.8 ounces) leek soup mix
1/3 cup Marsala wine
4 ounces shiitake mushrooms, sliced
1 jar (7 ounces) roasted red peppers, drained, cut into 1-inch strips
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, divided use
4 ounces lowfat cream cheese, cubed
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons finely chopped dill
4 cups hot, cooked linguine
2 tablespoons lightly toasted pine nuts
1 starfruit, sliced and seeded
Dill sprigs

1. Cut each chicken breast half almost in half horizontally, taking care not to separate. Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness.
2. In shallow plate, mix together flour, pepper, garlic powder and salt; dredge chicken in mixture to coat evenly.
3. In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil. Place half of chicken in pan and cook about 3 minutes on each side to brown; remove from heat and keep warm. Repeat with remaining oil and chicken.
4. To frypan, add chicken broth. Gently whisk in leek soup mix, blending completely. Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally. Stir in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese. When sauce is smooth, remove from heat and stir in lemon juice and dill.
5. On large serving platter, arrange linguine. Spoon about 2/3 of sauce over the pasta; top with chicken. Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese. Garnish with dill sprigs and starfruit.

Makes 4 servings.

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

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