Chicken Marsala

• 4 (4-ounce) skinned, boned chicken breast halves
• 1 1/2 teaspoons browning-and-seasoning sauce (such as Kitchen Bouquet), divided
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/3 cup sweet Marsala wine
• 1/4 cup water
• 1 tablespoon cornstarch
• 1/4 cup minced shallots
• 1 (4-ounce) can mushroom stems and pieces, drained
• 4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta)

1. Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.
2. Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1 1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Serve chicken and mushroom sauce over pasta.

browningandseasoning sauce, salt, rosemary, pepper, sweet marsala, water, cornstarch, shallots, mushroom stems, pasta

Taken from www.myrecipes.com/recipe/chicken-marsala-0 (may not work)