Chicken Marsala

• 1/2 cup dry Marsala wine
• 1 teaspoon cornstarch
• 1/2 teaspoon dried tarragon
• 1/8 teaspoon salt
• 1/4 cup Italian-seasoned breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon garlic powder
• 4 (4-ounce) skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

1. Combine first 4 ingredients in a 1-cup glass measure, stirring with a whisk until blended.
2. Combine breadcrumbs, cheese, and garlic powder in a shallow dish; stir well with a whisk. Dredge chicken in breadcrumb mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done.
4. Microwave wine mixture at high 30 seconds or until slightly thick, stirring once. Arrange chicken over pasta; top with sauce.

marsala wine, cornstarch, tarragon, salt, italianseasoned breadcrumbs, parmesan cheese, garlic, skinless, olive oil, hair

Taken from www.myrecipes.com/recipe/chicken-marsala (may not work)