 This tasty recipe for Chicken with
Roasted Peppers and Dilled Marsala Cream was 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
- 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.
- In shallow plate, mix
together flour, pepper, garlic powder and salt; dredge chicken
in mixture to coat evenly.
- 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.
- 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.
- 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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