Chicken with Roasted Peppers & Dilled Marsala Cream
This terrific recipe for Chicken with Roasted Peppers and Dilled Marsala Cream was submitted by Julia Fox of Annapolis, Maryland.
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 low-fat 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 for garnish (optional)
Dill sprigs for garnish (optional)
- 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 skillet 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 skillet, 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, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.