Chicken With Marsala Cream Sauce And Penne

Serves: 4

1 lb boneless, skinless chicken breast 450 g
¼ cup flour 50 mL
2 tsp butter, salted 10 mL
2 tsp olive oil 10 mL
¼ tsp red pepper flakes 1 mL
2 cloves garlic, minced
1 cup sweet Italian Marsala wine 250 mL
¼ cup fresh lemon juice 60 mL
¾ cup 2% evaporated canned milk 175 mL
1 Tbsp tomato sauce 15 mL
1 can mushrooms, sliced 12 oz / 385 g)
½ tsp salt 2.5 mL
½ tsp pepper 2.5 mL
2 Tbsp fresh chopped oregano 30 mL
1 pkg whole-wheat penne pasta (7 oz / 200 g)
2 Tbsp fresh chopped parsley 30 mL

Preparation:

1. Measure flour into a plastic bag. Place chicken pieces in the plastic bag with the flour and coat chicken with flour thoroughly and evenly.
2. Heat olive oil, butter, red pepper flakes and minced garlic in a large skillet until sizzling. Saute chicken breasts until golden brown on both sides. Add wine, lemon juice, evaporated milk, tomato sauce, salt and pepper. Stir sauce ingredients to combine.
3. Simmer chicken, turning once, over medium heat in uncovered skillet for approximately 20 minutes. Remove chicken to a warm platter, cover and keep warm. Turn up heat, add mushrooms to skillet and bring sauce to a boil. Reduce sauce by half, stirring constantly, so it has thickened and is rich and glossy. A few minutes before serving, stir in the oregano and adjust seasonings to taste.
4. Meanwhile, cook the whole-wheat penne according to package directions in plenty of unsalted water. Spread hot cooked pasta on a serving platter and top with the warm chicken breasts and the sauce. Garnish with fresh minced parsley and lemon wedges.

Note:

This classic Italian dish has been revised to be lower in fat and salt but still simple and delicious! Serve with any bright green vegetable.

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