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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe off of the back of a bag of frozen chicken breasts. It was really easy, but tasted very gourmet . I know you will enjoy it as much as we did. The original recipe called for a 8 oz. can of tomato sauce, but I used the bigger can to make it more saucy. Ingredients:
4 boneless chicken breasts |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried basil |
2 tablespoons vegetable oil |
2 cups sliced mushrooms |
1/2 teaspoon minced garlic clove |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can tomato sauce |
1/3 cup marsala wine |
8 ounces cooked linguine |
Directions:
1. In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
2. Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
3. In the same skillet add garlic and mushrooms; cook 2-3 minutes.
4. Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
5. Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.
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