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Chicken with Roasted Peppers & Dilled Marsala Cream

Chicken with Roasted Peppers & Dilled Marsala Cream comes together with Boneless Skinless Chicken Breast Halves, Flour, Freshly Ground Pepper, Garlic Powder, and Salt. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 3 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 3 tsp
• 1 1/2 cup
• 1/2
• 1/3 cup
• 4 oz
• 1
• 1/2 cup
• 4 oz
• 1 tbsp
• 3 tbsp
• 4 cup
• 2 tbsp
• 1

Method (preview)

1. 1

   Cut each chicken breast half almost in half horizontally, taking care not to separate.

2. 2

   Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness.

3. 3

   In shallow plate, mix together flour, pepper, garlic powder and salt; dredge chicken in mixture to coat evenly.

4. 4

   In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil.

5. 5

   Place half of chicken in pan and cook about 3 minutes on each side to brown; remove from heat and keep warm.

6. 6

   Repeat with remaining oil and chicken.

7. 7

   To frypan, add chicken broth.

8. 8

   Gently whisk in leek soup mix, blending completely.

9. 9

   Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally.

10. 10

    Stir in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese.

11. 11

    When sauce is smooth, remove from heat and stir in lemon juice and dill.

12. 12

    On large serving platter, arrange linguine.

13. 13

    Spoon about 2/3 of sauce over the pasta; top with chicken.

14. 14

    Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese.

15. 15

    Garnish with dill sprigs and starfruit.

16. 16

    "The National Broiler Council and the U.S. Poultry & Egg Association"

17. 17

    Nutr. Assoc.: 0